Salad of tofu hearts with strawberries

Lunch / serves three / 25 minutes


1 block of tofu, 250 g – 25 ml balsamic vinegar – 2 Tbsp. icing sugar – 4 Tbsp. olive oil – 250 g strawberries, quartered – 100 g spinach – 3 sprigs of mint – 60 g walnuts, finely chopped

TIP: after pressing out the shapes, use the rest to make simple scrambled tofu. Click ‘recipes’ in the menu.


1. Cut the tofu into 1 cm slices. Using a heart-shaped cutter, press out hearts from the tofu.

2. Mix the balsamic vinegar with the icing sugar. Marinate the tofu hearts in it for 15 minutes.

3. Divide the spinach, strawberries and walnuts between three plates.

4. Fry the tofu in a hot frying pan with two tablespoons of oil until brown and crisp.

5. Mix the rest of the marinade with two tablespoons of oil to make a dressing.

6. Arrange the hearts on the salad and pour over the dressing.