Salad Plate with Tofu

Soft lettuce, carrot, bell pepper, and roasted tofu - a warm-cold, soft-crunchy mix for those days when meat doesnt appeal.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 7 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 20 dag Tofu, hard

  • 400 g Salad, soft

  • 1 bouquet Cherry, fresh

  • 4 pieces Carrot, fresh

  • 2 piece Bell pepper, red, fresh

  • 0.5 teaspoons Salt, table

  • 25 ml Juice, lemon

  • 4 spoon Oil, olive

  • 2 pinch Spices, pepper, black

Steps

  1. Thoroughly wash the lettuce leaves under running water and dry them well. Tear them into smaller pieces. Wash the carrot and bell pepper, then clean them (remove the seeds from the bell pepper) and cut them into thin strips (the carrot can also be coarsely grated). Rinse and dry the watercress. Arrange all the vegetables on larger plates.

  2. Cut the tofu into bite-sized cubes, then prepare a pan by pouring in olive oil (two tablespoons). Once the oil is heated, add the tofu to the pan and roast it on all sides while stirring or shaking the pan - until it turns golden brown. Season with salt and pepper while frying. Arrange the roasted tofu on the plates.

  3. Season the salad with olive oil, salt, and lemon juice as desired and serve.

Nutrition Information (Per 100g)

  • Calories: 48.11 kcal
  • Fat: 1.47 g
    • Saturated Fat: 0.18 g
  • Carbohydrates: 4.6 g
    • Sugars: 1.66 g
  • Protein: 3.13 g
  • Fiber: 1.47 g

Advice

Tofu can be seasoned with basil, oregano, soy sauce, or even smoked tofu if desired.