Bonnie has a restaurant Bonnys, on Notre-Dame Street in Griffintown , she is a pioneer in healthy eating in Quebec!
Tofu-based sauce:
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1/2 block silken tofu
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Juice of 2 lemons*
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4 cloves of garlic**
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2 tablespoons Dijon mustard
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1 dash Worcestershire sauce (vegan and organic)
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1/2 cup olive oil
Salad :
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Kale
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Legumes (1 can of chickpeas or 1 cup if homemade) and here is what I, Jacynthe, do with them, yum
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1 block of firm tofu, sliced (replaces chicken)
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¾ cup baked golden coconut flakes (replaces bacon) (I, Jacynthe, make it with sunflower seeds, because I find the coconut taste too sweet in this salad).
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1 tsp Hickory liquid smoke liquid (found even in supermarkets)
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2 tablespoons of maple syrup
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2 tbsp water
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2 tablespoons of tamari
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Lemon slices for garnish
If you want to make homemade gluten-free croutons, easy!, click here
*Lemon is my best friend! I drink it every day and can't live without it.
**Note: In winter, garlic is a lifesaver!
A very crunchy, salty and creamy meal salad... but in a generous, tasty, simple and healthy version!
Bonnie's Note:
We can have it all, we don't need to deprive ourselves, it's even more delicious and we take care of our body at the same time.
Method :
Tofu-based sauce:
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Roll the lemons*** before squeezing them.
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Place the lemon juice, silken tofu, garlic, Dijon mustard, Worcestershire sauce, and olive oil in a food processor. Mix well.
Adjust seasonings to taste!
Salad :
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Preheat oven to 300; In the bottom of a mixing bowl, put the syrup, tamari, smoke liquid and water then mix in the coconut flakes then brown the coconut flakes for 10 minutes or (lower rack) until they become a little crispy.
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Sauté slices of firm tofu in a pan with a little olive oil.
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Let stand, then slice into strips.
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Cut the kale and place it in a salad bowl.
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Add the toasted coconut (or sunflower seeds) and the shredded tofu
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Add legumes and lemon slices and enjoy!
***Chef's tip: Rolling citrus fruits until they become soft yields twice as much juice.
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