Raw vegetable salad with fried almond and nut tofu

Ingredients for 1 servings:

• 50 g tofu (almond nut tofu)
• ½ small cucumber(s)
• 1 small pointed pepper, yellow
• some carrot(s), from the can, to taste
• 3 leaves of fresh basil
• ½ tsp, chopped basil, dried
• 3 tbsp oil (sunflower oil)
• 1 tbsp balsamic vinegar, white
• n. B. Salt
• n. B. Pfeffer
• 1 tbsp sesame seeds

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very refreshing in summer

Mix together balsamic vinegar, sunflower oil, dried basil, salt, and pepper to make a salad dressing. Peel the cucumber, wash and trim the yellow bell pepper, then cut each into 1×1 cm cubes. Cut the canned carrots into 1 cm pieces. Place everything in a bowl and toss with the dressing. Chop the fresh basil leaves. Toast the sesame seeds in a non-stick pan without fat, then place on a small plate. First, slice the almond-nut tofu, then cut into 1×1 cm cubes. Fry in a pan with a very small amount of oil until crispy on each side. Add the chopped basil leaves to the salad and toss everything together again. Sprinkle with the toasted sesame seeds. Arrange the fried tofu cubes on top of the salad. The tofu can also be eaten cold.