Carrot salad with veggie tuna in tofu pockets

Ingredients for 4 servings:

• 200 g carrot(s), cleaned and coarsely grated
• 100 g tuna – substitute made from soy protein (veggie tuna)
• 1 shallot(s), finely chopped
• 1 tsp garlic, chopped
• 1 tbsp vegetable oil
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• Soy sauce, to taste
• salt and pepper
• 1 tbsp mirin
• Fresh herbs, to taste (e.g. flat-leaf parsley, coriander)
• 1 pack of deep-fried tofu parcels (for Inari Sushi), well drained

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

delicious veggie salad snack

Combine the coarsely grated carrots with shallots, garlic, and oil and heat in the microwave for 1.5-2 minutes (600W). Mix the vinegar, mustard, salt, pepper, mirin, soy sauce, and herbs (optional) to create a smooth dressing. Drain the veggie tuna, chop it into not-so-even pieces, and add it to the carrots. Pour the dressing over it and mix everything well. Let it marinate for 1-2 hours and then carefully fill the tofu parcels. The tofu parcels make this a great finger food snack. If you omit the tofu parcels, you can of course eat the salad as is. Tip: This recipe can also be made with commercially available canned tuna, which makes it pescatarian.