A.Vogel Blog




  • 250 ml (1 cup) dandelions or watercress
  • 125 ml (1/2 cup) tofu cubes
  • 1 egg soft boiled, finely chopped
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) wine vinegar or lemon juice
  • 5 ml (1 tsp) Natur® almond, macadamia or cashew butter
  • 1 pinch Herbamare® Sodium-free
  • Garlic croutons


Mix oil, almond butter (or macadamia or cashew) and egg. In a frying pan sauté tofu in olive oil, add vinegar or lemon juice. Put dandelion (or watercress) in a salad bowl, add tofu and pour sauce over it. Toss well before serving. Serve with garlic croutons.



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