Starters & salads
Spelt Salad with Burmese Tofu
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
Find similar recipes
Select any label to use it as a search filter.
- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- 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
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 10 g
- Energy
- 1,163.2 kJ
- Calories
- 278 kcal
- Fat
- 15 g
- Carbohydrates
- 26 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗