Mangetout mishmash


  • 400g of mangetouts
  • 300g of cherry tomatoes
  • 200g of tofu
  • 1 grilled and salted salted soybean, butternut squash and sunflower seed mix
  • 6 tablespoons of tomato purée
  • 4 tablespoons of olive oil
  • 3 tablespoons of soy sauce
  • 6 leaves of basil


  • Wash the block of tofu and then dice it, then mince the basil leaves.
  • In a hollow container mix the tomato purée with the soy sauce and olive oil, then add the diced tofu, basil and let stand to marinate.
  • Remove the stems from the mangetouts. Bring a pot of salted water to a boil, then cook the mangetouts for 10 minutes. Immediately rinse and cool them under cold water.
  • Drain the cherry tomatoes, then cut them in half. Mix everything together and add the seed mix.

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