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RECIPES
| Calories | 132,1 kcal |
| Fat | 3,6 g |
| of which saturated fat | 0,6 g |
| Carbohydrates | 19,8 g |
| of which sugar | 3,4 g |
| Proteins | 5,8 g |
| Salt | 0,2 g |
| Calories | 132,1 kcal |
| Fat | 3,6 g |
| of which saturated fat | 0,6 g |
| Carbohydrates | 19,8 g |
| of which sugar | 3,4 g |
| Proteins | 5,8 g |
| Salt | 0,2 g |
Preheat the oven to 225ºC, with both top and bottom heat. Peel and cut sweet potato into wedges. Dry tofu with a paper towel. Break into 2 cm pieces. Cook like pasta in plenty of lightly salted water for 10 minutes, until tender. In a bowl, place coriander, garlic, lime zest, lime juice, cashews, hot paprika (spicy! add to taste), a splash of water, a drizzle of oil, a pinch of salt, and black pepper to taste. Heat a dash of oil in a frying pan. Sauté kale for an instant to the desired point of doneness. Season with salt. Set aside. Assemble your salad with barley, sweet potato, kale, tomato, glazed tofu, and dressing. Preheat the oven to 225ºC, with both top and bottom heat. Peel and cut sweet potato into wedges. Dry tofu with a paper towel. Break into 2 cm pieces. Cook like pasta in plenty of lightly salted water for 10 minutes, until tender. In a bowl, place coriander, garlic, lime zest, lime juice, cashews, hot paprika (spicy! add to taste), a splash of water, a drizzle of oil, a pinch of salt, and black pepper to taste. Heat a dash of oil in a frying pan. Sauté kale for an instant to the desired point of doneness. Season with salt. Set aside. Assemble your salad with barley, sweet potato, kale, tomato, glazed tofu, and dressing. Cooking step by step
The sweet potato:
Place on a baking tray (greased with oil or using parchment paper). Season with sumac, salt, and pepper. Add a dash of oil.
Bake for 15-20 minutes until tender. Stir 2-3 times during cooking. 
Mise en place:
Chop tomato and “tear” kale with your hands.
Peel garlic.
Grate lime zest and squeeze the juice. 
The barley:
Drain and set aside. 
The dressing:
Blend with a hand blender until smooth. Adjust consistency with water. 
To the pan:
Add another dash of oil. Fry tofu until golden.
Add teriyaki sauce and cook for an instance over medium heat until the tofu is glazed. 
Your salad:
Cooking
step by stepThe sweet potato:
Place on a baking tray (greased with oil or using parchment paper). Season with sumac, salt, and pepper. Add a dash of oil.
Bake for 15-20 minutes until tender. Stir 2-3 times during cooking. 
Mise en place:
Chop tomato and “tear” kale with your hands.
Peel garlic.
Grate lime zest and squeeze the juice. The barley:
Drain and set aside. The dressing:
Blend with a hand blender until smooth. Adjust consistency with water. To the pan:
Add another dash of oil. Fry tofu until golden.
Add teriyaki sauce and cook for an instance over medium heat until the tofu is glazed. Your salad:
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