Ingredients
SERVES 4
– 120 g oat grains
– 4 artichokes cleaned and finely chopped
– 140 g tofu finely diced
– 2 generous handfuls of baby spinach
– 4 handfuls of parsley
– a few mint leaves
– 1 tbsp. salt-free capers
– EVO to taste
– 1 garlic clove
– vegetable broth as required
– a few drops of lemon juice
– few tbsps. soy sauce
– 1 onion finely chopped
– 2 slices of ginger
Directions
Fill a pot with abundant salted water and cook the oat grains for ab. 45 minutes. Once cooked, drain and set the oat aside to cool. Meanwhile, place a little EVO in a saucepan with the garlic and a pinch of salt, add in the artichokes and sauté them. Then, pour in some vegetable broth and let the artichokes cook until the texture is tender but still little crunchy. Right after, boil the tofu for 2 minutes and let it marinate in the previously mixed soy sauce, ginger and onion marinade.
Meanwhile, blend parsley, mint and capers in a mixer adding the EVO needed to obtain a liquid green sauce. Just before serving, sauté the oat grains with artichokes and tofu for ab. 3-4 minutes. Then, place all of the ingredients in a large salad bowl, mixing them with raw baby spinach.
Dress it with the green sauce and some lemon drops to taste.
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