For the tofu nut salad, cut the tofu into cubes, heat 3 tablespoons of walnut oil in a pan and fry the tofu well. Add grill seasoning, agave syrup and season with salt. Remove from heat.
Wash and dry the lettuce well, peel the carrot, cut it in half and slice it into thin strips with a kitchen slicer. Drain the corn.
Heat the remaining walnut oil in a pan and fry the corn briefly with the curry powder and add salt. Lightly toast the walnuts in a coated pan without oil.
For the marinade, puree all the ingredients with a blender until you have a smooth mixture, season with salt and pepper. Mix the salad with carrots, corn and tofu with the dressing and serve.
Preparation Tip:
Instead of iceberg lettuce, any other leaf salad is also suitable for the tofu nut salad or different can be combined with each other!
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