Zucchini tofu salad

Are you in the mood for a light vegan meal full of nutritious ingredients? Try zucchini tofu salad. So, to freshen up and energize, mix baby spinach, zucchini spirals, red cabbage, carrots, and spring onions, and add a few cubes of baked tofu cheese. In just a few minutes you will get a fantastic, delicious and refreshing salad. Enjoy your meal!

Ingredients:
1 handful baby spinach
1 zucchini, peeled and spiralized
100 g of raw organic tofu cheese
3 tbsp olive oil
3 tbsp tamari sauce
3 tbsp + 1 tbsp apple cider vinegar
3 tbsp grated red cabbage
1 small handful of grated carrot
1 spring onion, chopped finely
1 tbsp finely chopped parsley leaves
2 tbsp of extra virgin olive oil
small pinch of Himalayan salt

Instructions for tofu cheese:
Heat the oven to 200°C and place the baking paper in the baking sheet. Chop the raw tofu cheese into 2 × 2 cm cubes and pour it with 3 tbsp olive oil, 3 tbsp tamari sauce, and 3 tbsp apple cider vinegar. Then put the tofu in the baking sheet and bake for about 20-25 minutes, until it turns a brown-golden color. Remove the baking sheet from the oven and wait for the tofu to cool down.

Salad Instructions:
Put baby spinach, zucchini spirals, red cabbage, carrots and onions in one bowl. Add extra virgin olive oil, apple cider vinegar, salt and mix well. Then serve the salad on a plate and put the tofu cheese over it. Sprinkle finely chopped parsley leaves on top. Enjoy.