Ingredients for 4 servings (1 large bowl)

For the salad:

200 g green salad

100 g corn, boiled

1 cucumber, diced

10 radishes, sliced

Fresh herbs

100 g roasted almonds

For the dressing:

2 tbsp Mayo Vegan Sauce with Smoked Chili Flakes by Condito the Green Line

2 tbsp water

2 tbsp lemon juice

1 tbsp maple syrup

Mint leaves

For the tofu:

200 g tofu

2 tbsp soy sauce

1 tbsp smoked paprika

1 tsp onion powder

1/2 tsp garlic powder

1 tsp dried oregano

A little olive oil

Instructions:

Prepare the dressing. In a jar, combine the Mayo Vegan Sauce with Smoked Chili Flakes, water, lemon juice, maple syrup, mint leaves, and shake well.

Prepare the tofu. Wrap it in a towel, place a weight on top, and let it sit for 30 minutes to drain. Then marinate it in the soy sauce for ten minutes (or longer). When ready, cut it into cubes, sprinkle with the spices (paprika, onion, garlic, oregano), heat the oil in a pan and cook over medium heat (2-3 minutes per side). Set aside to cool.

In a large bowl, combine the green salad, corn, cucumber, radishes, herbs, almonds, tofu, 3-4 tablespoons of the prepared dressing, toss well, and serve.