Ingredients

The following ingredients have 2 Servings
  • 1 cup cooked Teff ((cook as per package instructions))
  • 1 cup crumbled tofu ((firm/extra firm))
  • 1 cup thinly sliced cucumber
  • 1/2 cup sliced baby carrots
  • 1/4 cup sliced asparagus
  • 1 tbsp fresh chopped cilantro
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp maple syrup

Instruction

  • Cook Teff as per package instructions and keep it aside. Measure it to 1 cup after its cooked.
  • Heat a nonstick pan and grease it with cooking spray. Add crumbled tofu to it and sauté for 3-4 minutes until dry and cooked. Let it cool. Do not overcook tofu. Mild golden brown color is acceptable.
  • In a salad bowl combine cooked tofu, cucumber, carrots and asparagus and gently mix.
  • Add teff while gently mashing with your fingers since cooked teff has sticky texture. Now gently mix the salad making sure to not break the veggies.
  • Now add salt, lemon juice and maple syrup to it and mix again. Serve. Serve it with sweet pickled ginger.