Mint-O-naise with scrambled tofu & petite pasta risotto

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This is a good full plate, but I really would like you to pay attention to  the dressing, which is from  now on named mint-O-naise.

What’s inside?

Mint leaves, 1 tbsp. balsamic vinegar, 3 tablespoons almondflour, 2 tablespoons olive oil, pepper, salt and soy cream.

What did I do with it?

Mix all ingredients in a blender and gently add the soy cream until you have the proper texture.

Also on board:

scrambled tofu (here with red peppers),

mini pasta risotto, instead of risotto rice use some mini-pasta. (I used Kouskousaki, in Turkish shop you can find them under the name Kuskus. Not to be confused with couscous.)

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