Peach salsa with chickpea tofu

Peach salsa with chickpea tofu

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 246 kcal
, Fat: 14 g
, Carbohydrate: 9 g
, Protein: 19 g

We're all familiar with tofu made from soya beans, but did you know you can also make tofu from chickpeas? I like to keep it nice and simple. Fried in coconut oil, it's crispy on the outside and wonderfully soft on the inside. Try it with a wonderful peach and cucumber salsa. Complete this delicious dish with toasted sesame seeds and serve with rice.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Salsa

4 flat peaches, diced
½ cucumber, diced
1bunch coriander, finely chopped
2 red chillies, deseeded, finely chopped
2tbsp lime juice
2tsp sesame oil
½tsp salt

Tofu

coconut oil for frying
500g tofu (e.g. chickpeas and coconut), cut into approx. 1 cm slices
½tsp salt

To serve

4tbsp sesame seeds, toasted
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How it's done

Salsa

Mix the peach with all the other ingredients up to and including the salt, cover and leave to infuse in the fridge.

Tofu

Heat the oil in a frying pan, fry the tofu in batches for approx. 2 mins. on each side, season with salt, keep warm.

To serve

Plate up the tofu and salsa, sprinkle with the sesame seeds.

Good to know
Serve with: Basmati rice enhanced with coconut milk and coconut flakes.

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