A bright, nourishing vegan salad, perfect for winter days - and not only. Grilled tofu paired with a lightly hand-mashed guacamole already creates a satisfying base, but adding grilled small peppers, red beets and broccoli brings more depth, color and texture. Finished with toasted pine nuts, olive oil and a drizzle of reduced balsamic vinegar, it’s a salad that feels complete and looks quietly elegant.

The recipe

Grill the tofu and the peppers

Preheat a cast-iron grill or skillet over medium heat.

Slice the tofu into half centimeter-thick pieces and season with salt, pepper and a drizzle of olive oil.

Grill for about 3 minutes per side, until lightly golden and striped. Set aside.

Using the same hot grill add the small peppers and grill 2-3 minutes per side until softened and charred.

Transfer to a plate and sprinkle with a pinch of salt.

Toast the pine nuts

In the same hot skillet, toast the pine nuts for about 2-3 minutes, stirring often, until fragrant. Set aside.

Simmer the broccoli

Cut or tear the broccoli into bite-sized florets.

Bring a medium pot of water to a boil.

Add the broccoli, lower the heat, and simmer for 3-5 minutes, according your preferences, more tender or more crunchy.

Drain and rinse briefly with cold water to stop the cooking. Set aside.

Mash the avocado

On a large plate or shallow bowl, mash the avocado with a pinch of salt, freshly ground pepper, olive oil and a squeeze of lemon juice. Keep the texture on the rustic side.

Assemble the salad

Arrange the lettuce on the base of the serving plate.

Place the grilled tofu in the center, and spoon the guacamole over it.

Distribute the grilled peppers, cooked red beets and broccoli around.

Sprinkle with toasted pine nuts, drizzle with olive oil and reduced balsamic vinegar.

Finish with a few drops of freshly squeezed lemon juice.

Enjoy.