- Prep time
- Cooking time
130 G of tofu
10 ml of soya sauce
50 g of chickpeas
3 g of sun-dried tomato pesto
3 slices of St-Méthode Quinoa bread
Remove the crusts of the St-Méthode Quinoa bread and cut them in 4 slices. Grill them in the oven at 325F for 5 minutes. (Ideally, let them rest on the grill overnight for best results.)
Chickpea and Sun-Dried Tomato Mousse
With the help of a food processor, reduce the chickpeas, the sun-dried pesto and the olive oil until you obtain a mousse texture. Add salt and pepper to taste.
Cut the tofu in fine slices, approximately 1 cm in thickness. Marinate the tofu in soya sauce for 2 hours and grill them on a BBQ. Cut them in cubes and garnish with the chickpea and sun-dried tomato mousse. Top with cranberry and chives.
*Recipe from AVEC PLAISIRS