1/2 bunch purslane
2 small radish sliced
2 long celery stalks
1/4 chopped red cabbage
150 gr. tofu
2 tsp smoke liquid
1/4 tsp chili pepper
1 tbsp olive oil
2 tbsp tahini
3 tbsp lemon juice
1 tbsp maple syrup
water to thin
1.Wash and drain your veggies. Cut red cabbage, celery stalks into long and thin pieces. Set aside.
2.Thinly slice avocado, radish, cut purslane into small pieces. Set aside.
3.Cut your tofu into thin slices or cubes, add smoke liquid, a bit salt, olive oil and chili. Marinate at least 6 hours in the fridge.
4. When it is marinated, place in a toaster. Cook until grilled both side well.
5.In a small bowl, mix dressing ingredients. Set aside.
6. Place your veggies into plate, add purslane, sliced radish and avocado. Put grilled tofu on top, serve with dressing. Enjoy!