200 grams Bontasana White Corn and Spirulina Pipe Rigate
400 grams (1 can) black beans, drained
178 grams purple cabbage, thinly sliced
2 apples, chopped
75 grams baby spinach
2 avocado, thinly sliced
For the crispy tofu:
400/450 grams extra firm tofu
1 healthy pinch sea salt
1 tsp chili powder
1/2 tbs coconut oil
For the coconut yogurt vinaigrette:
2 (168 grams) coconut unsweetened yogurt
4 tbs extra-virgin olive oil
2 tbs balsamic vinegar
2 garlic cloves
2 tsp lemon juice
Salt to taste
Pepper to taste
Prepare the yogurt vinaigrette by placing all ingredients in the blender and blending until smooth. Set aside in the fridge.
Prepare the crispy tofu. Unwrap tofu and cut into small bite-size cubes, then add to a medium mixing bowl and season with the salt chili powder.
Heat a large skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté shaking/flipping occasionally to cook on all sides, until the tofu is firm to the touch and has begun to dry out and crisp up. It will take around 20 minutes. Then set aside.
Cook the White Corn and Spirulina Pipe Rigate as indicated in the package instructions.
Tip: remember not to throw the water away. Is full of nutrients and spirulina. Save it for later and use it to prepare soup, or some veggies.
When done rinse with cold water to stop the cooking and set aside.
Place in the serving bowls a bed of baby spinach. Divide between the bowls the cooked White Corn and Spirulina Pipe Rigate, purple cabbage, black beans, apple, avocado, and tofu. Finally top with the coconut yogurt vinaigrette, and enjoy!
Recipe by Sanza Monleon, Sanzaʼs Chic Kitchen