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Starters & salads

Spelt Salad with Burmese Tofu

★ 5.02 ratings

The remaining tofu will keep in the fridge for 3-4 days.

TM5TM6TM7

Details

Difficulty
Easy
Prep
10 min
Active
10 min
Cook
550 min
Total
550 min
Yield
6 portions

Recipe labels

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Category
Starters & salads
Time
Longer
Nutrition
Under 500 kcal
Diet
VeganPlant based
Difficulty
Easy

Ingredients

MetricUS
dried chickpeas
300 g
water
930 g
fine sea salt
1 tsp
ground turmeric
1 tsp
olive oil
olive oil
pearled spelt
150 g
water
800 g
fine sea salt
2 tsp
sun-dried tomatoes in oil
70 g
fresh basil leaves
15 g
fresh parsley leaves
10 g
pickled capers
1 tbsp
ground white pepper
1 pinches
olive oil
70 g
balsamic vinegar
1 tbsp
yellow cherry tomatoes
100 g
rocket salad
50 g
mixed lettuce
100 g
fresh baby spinach
50 g

Nutritionper portion

Nutrition values

Recipe total uses the original yield. Choose Custom to change portions.

Protein
10 g
Energy
1,163.2 kJ
Calories
278 kcal
Fat
15 g
Carbohydrates
26 g

From the original recipe

Categories
Starters and salads
Dish types
Salad
Meal types
Starter
Dietary
Vegetarian, Vegan, Dairy-Free
Seasons
Autumn, Spring, Summer, Winter
Equipment
baking paper, loaf tin (900 g/2 lb), refrigerator, reusable wrap or cling film, serving bowl
Collections
The Modern Vegetarian
Original tags
Autumn, Spring, Summer, Winter, Low Active Time, Easy

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