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Tierrechtsverein CANIS: Spargelsalat mit Tofu
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400 g weißer Bio Spargel

Einige Cocktailtomaten

Pflücksalat

Tofu Bratfilets z.B. “japanische Art”

1 Orange

6 EL Olivenöl

Salz & Pfeffer

Den Spargel schälen und in Salzwasser mit einem Schuß Zitronensaft kochen. Den ausgepressten Saft einer halben Orange mit Olivenöl, Salz und Pfeffer verrühren, den Pflücksalat und die Tomaten mit der fruchtigen Vinaigrette übergießen. Den Spargel kurz in zerlassener Sojola schwenken und auf den Salat legen, die kurz angebratenen Bratfilets auflegen, fertig.

Aus der zweiten Orangenhälfte die halben Filets rausschneiden und damit den Spargelsalat garnieren.

Spargelsalat

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