Mexican salad a la Diabla

with peppers, tomatoes, sautéed tofu and pickles

A very tasty salad with crunchy peppers and pickles dressed with a base of sriracha and ketchup to give it an interesting sweet and spicy touch.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, soya, gluten

Ingredients

Tofu

Soy sauce

Italian pepper

Red pepper

Tomato

Red onion

Sweet and sour pickles

Garlic

Sriracha sauce

Ketchup

Apple cider vinegar

Tender wheat

Chives

Cornstarch

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3029
724
29
4
750
20
20
25
0
1449

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Bring water to a boil in a large pot and cook the tender wheat for 10 minutes. Drain the water and set aside.

Wash all the vegetables. Cut all the vegetables into thin strips, including the pickles. Cut the tomato into quarters, remove and set aside the pulp, and cut the rest into strips. Finely chop the garlic.

For the dressing: mix the ketchup with the sriracha, the finely chopped tomato pulp, the vinegar, 2 tablespoons of oil and the garlic.

Cut the tofu into thin sticks of 2cm long. Coat the sticks with cornstarch and sauté them in 2 tablespoons of oil until they're slightly coloured. Turn off the heat, add the soy sauce and mix it well. Set aside.

Mix the vegetables and tofu, add the dressing and mix it well. Place a base of tender wheat on a plate and serve the salad on top. Finish with chopped chives.