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🥗 Grilled Romaine Salad with Vegan Mayo Dressing

709 kcal · 30 min · 4 servings

Ingredients

• Mini Romaine 4 pcs
• Avocado 2 pcs
• Smoked Tofu 200 g
• Baguette 1 pc
• Pomegranate 0.5 pc
• Garlic cloves 2 pcs
• Organic Lemon 1 pc
• Dill, fresh 10 g
• Cornstarch 1 tsp
• Oil 160 ml
• Soy sauce 1 tbsp
• Agave syrup 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Soy drink 25 ml
• Mustard 1 tsp

Instructions

1. 1. Wash the romaine lettuce and cut it in half lengthwise.
2. 2. Cut the avocados in half and remove the pits.
3. 3. Cut the tofu into small cubes.
4. 4. Cut the baguette into coarse cubes.
5. 5. Cut the pomegranate in half.
6. 6. Tap the skin with a spoon to release the seeds.
7. 7. Peel the garlic.
8. 8. Finely chop the garlic.
9. 9. Wash the lemon under hot water.
10. 10. Grate about one teaspoon of fine zest.
11. 11. Cut the lemon in half.
12. 12. Squeeze the juice from the lemon.
13. 13. Wash the dill.
14. 14. Remove the coarse stems from the dill.
15. 15. Roughly chop the dill.
16. 16. Mix the tofu with the starch in a bowl.
17. 17. Heat a pan with one tablespoon of oil over medium heat.
18. 18. Fry the tofu for about two minutes until crispy.
19. 19. Deglaze the tofu with soy sauce.
20. 20. Add agave syrup.
21. 21. Swirl the pan to mix everything.
22. 22. Remove the tofu from the pan and place it on a plate.
23. 23. Reheat the pan with four tablespoons of oil over medium heat.
24. 24. Toast the baguette cubes for about five minutes until golden brown.
25. 25. Add half of the garlic.
26. 26. Swirl the pan to mix the garlic.
27. 27. Lightly salt the croutons.
28. 28. Put soy drink, mustard, two tablespoons of lemon juice, lemon zest, and the remaining garlic into a tall container.
29. 29. Blend the ingredients until smooth.
30. 30. Pour 100 milliliters of oil in a very thin stream while mixing continuously.
31. 31. Continue mixing until the mixture is creamy.
32. 32. Season the dressing with salt, pepper, and a little lemon juice.
33. 33. Preheat the grill.
34. 34. Drizzle the avocados and romaine lettuce with a little olive oil.
35. 35. Grill the avocados and romaine lettuce on the cut side for about two to three minutes.
36. 36. Lightly salt the grilled ingredients.
37. 37. Arrange the romaine lettuce on a plate.
38. 38. Scoop the avocados out of the skin with a spoon.
39. 39. Add the avocados to the salad.
40. 40. Distribute the fried tofu over the grilled romaine lettuce.
41. 41. Distribute the croutons over the salad.
42. 42. Distribute the pomegranate seeds over the salad.
43. 43. Distribute the dill over the salad.
44. 44. Serve the salad with the vegan mayo dressing.

Nutrition per serving

• kcal: 709
• Protein: 19 g · Fett/Fat: 48 g · Carbs: 52 g