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Tofu and Lentil Carpaccio

In this heat, nothing beats a healthy, refreshing dish, and if it's absolutely delicious, even better!

Valentí, our chef, has prepared this Tofu and Lentil Carpaccio with Tofu Bio Casa Amella, the Pardina Lentils Bio Casa Amella and other healthy ingredients.
Tofu and Lentil Carpaccio

Ingredients

Method

  1. Start by marinating the Tofu Bio Casa Amella, leaving it to rest in Casa Amella arbequina extra virgin olive oil and teriyaki sauce for 12 hours. Then slice it thinly.
  2. Next, chop all the vegetables and mix them with the Pardina Lentils Bio Casa Amella to make the base of the salad.
  3. Assemble the dish using the tofu as a base, topped with the lentil salad. Add a few escarole leaves on top.
  4. To finish, dress with olive oil to taste and garnish with Black Olive Pâté Bio Casa Amella and parsley.

Enjoy your meal

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