Peach salsa with chickpea tofu

Supplements and sauces Vegetarian starter
Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Salsa
4  flat peach, diced
½  cucumber, diced
1 bunch coriander, finely chopped
2  red chilli, deseeded, finely chopped
2 tbsp lime juice
2 tsp sesame oil
½ tsp salt
Tofu
  coconut oil for frying
500 g tofu (e.g. chickpeas and coconut), cut into approx. 1 cm slices
½ tsp salt
To serve
4 tbsp sesame seeds, toasted

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.

Show complete recipe