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Salad tron cà chua  Banner
Salad tron cà chua  Dish

Salad tron
cà chua

Recipe developed by The Viet Vegan for OGVG

Serves 2 large salads or 4 smaller portions


TOV Tomato
For the soy curls
115 g (2 cups) dried soy curls
2.5 g (1 tsp) mushroom broth powder (any kind of vegetable broth powder would work fine)
750 mL (2.5 cups) boiled water


For the stir fry
15 mL (1 tbsp) sunflower oil
1 small onion, sliced
3 cloves garlic, minced
2 sprigs green onion, whites finely chopped and greens chopped in 1 inch pieces
30 mL (2 tbsp) soy sauce
4 greenhouse grown vine tomatoes, sliced into wedges (hard core by stem removed)
½ tsp ground black pepper
1 g (½ tsp) mushroom broth powder (vegetable broth powder or salt would work here)


To serve
Red or Green leaf lettuce, washed, drained and torn into bite size pieces


Combine soy curls, mushroom broth powder, and boiled water in a large bowl to let the soy curls rehydrate for about 10 minutes while you prepare the rest of the ingredients.


In a large pan, preheat over medium heat, then cook sliced onion in sunflower oil until lightly browned. Add minced garlic and finely chopped whites of green onion. Stir to cook until fragrant (about 1 minute).


Strain soy curls of their liquid and squeeze to get rid of as much liquid as you can. Add rehydrated soy curls to the pan. Add 2 tbsp soy sauce and stir to coat and combine.


Once heated through, add tomato wedge pieces and stir well. Let tomatoes cook down and release their juices. Add black pepper and mushroom broth powder (or salt) and stir well. Taste for salt and adjust.


To serve, spoon hot stir fried mixture over a bed of torn, prepared lettuce and enjoy! 


Recipe developed by The Viet Vegan for OGVG