Ingredients

• 6 slices of farmhouse bread
• 200g smoked tofu
• 4 salad leaves
• 3 carrots
• 3 tomatoes
• 2 shallots
• 6 c.a.s. Soja sauce
• 20cl sunflower oil
• 1 Mexican Ancho Rojo Pepper
• 50g sugar
• 10cl vinegar
• 15cl water
• 1 egg yolk
• 1 c.a.s. mustarde

Preparation tips

1. Make the pickles: Peel and cut the shallots into rings. In a small saucepan, pour the sugar, vinegar and water. Bring to a boil, mix to dissolve the sugar well and then put on the shallots. Let cool.

2. In a bowl, put the diced tofu. Add half the soy sauce. Leave to marinate.

3. Rinse, wring and cut the salad. Peel and grate the carrots. Cut the tomatoes into ends. Place these ingredients as and when in a bowl. Rinse and chop the coriander that everyone will put according to their taste.

4. Prepare the spicy mayonnaise: in a bowl, pour the egg yolk and 1 cc of mustard. Start whisk with an electric mixer or a whisk as soon as the mixture takes, add the sunflower oil in a small net. Your mayonnaise is ready when it stands well on the whisk! Add the remaining soy sauce, and a pinch of chili according to your tastes.

5. Cut the bread into dice, to make croutons. In a small pan, heat a drizzle of oil, and sauté the tofu and bread croutons for a few minutes over high heat to brown them. Add them to the salad bowl. 

6. Add the pickles shallots, and water with soy and chili mayonnaise.