![Spelt Salad with Burmese Tofu Spelt Salad with Burmese Tofu](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/B44F4FAB-1791-4405-B86B-BC632ED4EC8E/Derivates/8A9A3F7B-CC2F-464B-9912-1A21F7A6E56A.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Tofu
- 300 g dried chickpeas
- 930 g water
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- olive oil, for sealing
Salad
- 150 g pearled spelt, rinsed
- 800 g water
- 2 tsp fine sea salt
- 70 g sun-dried tomatoes in oil, drained
- 15 g fresh basil leaves
- 10 g fresh parsley leaves
- 1 Tbsp pickled capers
- 1 pinch ground white pepper
- 70 g olive oil
- 1 Tbsp balsamic vinegar
- 100 g yellow cherry tomatoes, quartered
- 50 g rocket salad
- 100 g mixed lettuce
- 50 g fresh baby spinach
- Nutrition
- per 1 portion
- Calories
- 1163 kJ / 278 kcal
- Protein
- 10 g
- Carbohydrates
- 26 g
- Fat
- 15 g
In Collections
Alternative recipes
Black-eyed Bean Stew with Baby Squid
5h 15 min
Tofu Meatballs with Rice and Vegan Quindim
1h 35min
Courgette, Corn and Ricotta Pancakes
1h 5min
Broad Bean and Chickpea Falafels
50min
Black Bean and Sun-dried Tomato Dip
30min
Puy Lentil Dip
45min
Mixed Grain Pilaf with Beetroot
30min
White Bean Purée and Anchovy on Crostini
45min
Vegan Chickpea and Almond Sandwich Filling
15min
Millet Salad with Lentils and Pomegranate
2h 35min
Chickpea Pancakes
20min
Pudla with Spinach and Paneer
1h