Poké attiéké, crispy tofu & balsamic vinaigrette recipe

The salad that convinces even the skeptics — fresh, nourishing, and ready in 25 min.

For 2-3 people · Prep 10 min · Cook 15 min

Golden tofu glazed with soy sauce, crisp vegetables, and a balsamic vinaigrette that ties everything together with a sweet and tangy touch. A hearty salad that is filling and bursting with flavor.

What you need

The salad

• 1 cup steamed O’Kassava attiéké
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 cup cooked chickpeas
• 1 cup corn
• 200g firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp sweet soy sauce
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp paprika · ½ tsp turmeric
• Fresh cilantro and nuts or seeds (optional)

The vinaigrette

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup (optional)
• Salt and pepper

The recipe

Steam the attiéké according to O’Kassava instructions. Set aside.

1. Brown the tofu cubes in sesame oil on all sides. Add soy sauce and sweet soy sauce, simmer for 2-3 min until the tofu is well glazed.
2. Sauté the chickpeas with paprika and turmeric for 2-3 min until lightly browned.
3. Whisk all vinaigrette ingredients in a small bowl.
4. Assemble the attiéké, cucumber, cherry tomatoes, chickpeas, corn, and tofu. Add cilantro and nuts if desired.
5. Drizzle with vinaigrette and sprinkle with sesame seeds when serving.

Prepare in advance by keeping the vinaigrette separate — assemble at the last minute to keep everything crispy.