Clean carrots and grate or cut into strips (julienne).
Put the celery, pineapple, carrots, onion and walnuts in a large enough bowl. Mix a dressing of balsamic vinegar, olive oil and the juice of one lemon, season well with salt and freshly ground pepper, pour over the lettuce and mix everything together well.
Heat the canola oil in a frying pan and roast the tofu strips together with the garlic and sage until light brown, season with salt and freshly ground pepper.
Arrange the lettuce on plates and bring to the table with the tofu strips on top.
Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!
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