Almond tofu & Bean sprout Spring Salad

Berlin has gone from minus degrees and a siberian cold to summer and 24 degrees in just a few days and I have to say I am LOVING IT.

My mind, body and spirit had already gone into spring mode long before the good weather arrived so I am simply thrilled that the weather is finally catching up with my inner summer child. Heres to the warmer days ahead, where it‘s actually nice, to be outside for more than 10 minutes at a time. this bean sprout, almond tofu, arugula salad is kind of a uncommon match but nevertheless it tastes great, and is easy to make if your in a hurry or just want to make something easy so you can spend more time outside and enjoy this beautiful spring weather!

WHAT YOU WILL NEED:

100g of bean sprout

100g arugula salad

half a cucumber

240g mixed beans

200g almond tofu

half a onion

50g yellow corn

DIRECTIONS:

Mix all ingredients together except for the tofu - fry tofu in coconut oil for a few minutes on a preheated pan and add to the salad, or you can leave the tofu pure without frying it first, however you like it! just remember it has to be a firm tofu otherwise it might not turn out as good :-)

If you make any of my recipes please let me know by tagging me on Instagram @PlantpoweredJoy or let me know on the facebook page @plantbasedjoy i love to see all of your delicious creations!