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
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- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- dried chickpeas
- 11 oz
- water
- 2.1 lb
- fine sea salt
- 1 tsp
- ground turmeric
- 1 tsp
- olive oil
- olive oil
- pearled spelt
- 5.3 oz
- water
- 1.8 lb
- fine sea salt
- 2 tsp
- sun-dried tomatoes in oil
- 2.5 oz
- fresh basil leaves
- 0.5 oz
- fresh parsley leaves
- 0.4 oz
- pickled capers
- 1 tbsp
- ground white pepper
- 1 pinches
- olive oil
- 2.5 oz
- balsamic vinegar
- 1 tbsp
- yellow cherry tomatoes
- 3.5 oz
- rocket salad
- 1.8 oz
- mixed lettuce
- 3.5 oz
- fresh baby spinach
- 1.8 oz
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.
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