Recipe by Ania's Vibrant Kitchen
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This recipe is ideal to make as a party food or starter. Or even a light lunch.
Compatible with
Allergies
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Contains Tree Nuts
Tip: Allergy Advice
This dish contains the following allergens: Tree Nuts
Cooking mode
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Ingredients for marinate
- 1 chilli
- 3/4 cup oil
- 1 shallot
- 1 clove of garlic
- 2-3 cherry tomatoes
- 1 tbsp agave syrup
- 2 tbsp red wine vinegar
- 1/2 cm ginger peeled
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1 tsp smoked paprika
- 1 tsp tomato pure
- 1 tsp lemon juice
- salt and pepper
Other ingredients
- 1 or 2 small romaine lettuce
- 400g tofu
- 1/2 red pepper, sliced into thin stripes
- 1/2 yellow pepper,Sliced into thin stripes
- 1 small courgette spiralized
- 1/2 cup cashew nuts
- lime wedges
Utensils
- Fridge
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Step 1
To make the marinate, place all ingredients in the blender and mix until all is well combined.
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Step 2
Place tofu in a big bowl and mash it into small crumbs ( not to small, best the size of 1cm).
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Step 3
Cover the tofu with marinate, mix well so everything is nicely covered in marinate. Leave it in the fridge for minimum 4h ( best 24h).
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Step 4
After the marinating it’s done. Transfer the tofu into a baking tray and bake in 180-200 degrees for 20 min. Or until tofu became crispy.
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Step 5
To make the boats, fill up each salad leaf with veggies and crispy tofu. You can serve it with chilli sauce, mayo as you wish.
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Step 6
Be creative and add beans, more veggies or even vegan cheese.
