Ingredients :

• 1 cup of steamed attiéké (see preparation instructions)
• 1 cucumber, sliced
• 1 cup of cherry tomatoes, halved
• 1 cup of cooked chickpeas (canned or homemade)
• 1 cup of corn (fresh, canned or frozen)
• 200g of firm tofu, cut into cubes
• 2 tablespoons of soy sauce
• 1 tablespoon of sweet soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of sesame seeds
• 1 teaspoon of paprika
• 1/2 teaspoon of turmeric
• 1/4 cup fresh cilantro, chopped (optional)
• 1/4 cup of nuts or seeds (optional)

For the vinaigrette:

• 3 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of honey or maple syrup (optional)
• Salt and pepper to taste

Instructions :

1. Prepare the attiéké: Steam the attiéké according to the instructions to make it soft.

2. Prepare the tofu: In a pan, heat the sesame oil over medium heat. Add the tofu cubes and brown them until crispy on all sides. Add the soy sauce and sweet soy sauce, then simmer for a few minutes until the tofu is well coated. Remove from the heat and set aside.

3. Prepare the vegetables and legumes:

   • Slice the cucumber and cut the cherry tomatoes in half.
   • Drain and rinse the chickpeas.
   • Drain the corn if you are using canned corn.

4. Season the chickpeas: In a small pan, heat a little olive oil and fry the chickpeas with the paprika and turmeric for 2-3 minutes until well coated and lightly browned.

5. Mix the ingredients: In a large bowl, combine the cooked attiéké, cucumber, cherry tomatoes, seasoned chickpeas, corn and tofu.

6. Add the herbs and nuts (optional): Stir in the fresh coriander and nuts or seeds if using.

7. Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup (if using), salt and pepper.

8. Assemble the salad: Pour the dressing over the salad and mix well to coat all the ingredients.

9. To serve: Sprinkle with sesame seeds just before serving for a crunchy touch. Enjoy immediately or refrigerate until ready to serve.