Salad with Tofu, Dates, and Vegetables

Vegetarians… this is for you!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Endive salad, fresh

  • 20 dag Tofu

  • 4 pinch Salt, table

  • 1 spoon Vinegar, apple

  • 2 spoons Oil, olive

  • 50 g Date, fresh or dried

  • 5 pieces Tomato, red

  • 1 piece Onion, raw

  • 2 piece Sweet potato, unpeeled, fresh

Steps

  1. Peel the onion, cut it in half, and slice both halves into thin strips. Separate the lettuce into individual leaves, wash them thoroughly, and dry them, then tear them into smaller pieces by hand. Wash the cucumbers well and slice them into rounds.

  2. Cut the tofu into smaller cubes. Place a pan on the stove and heat it well, then add oil. Fry the tofu cubes on all sides until golden.

  3. Open the package of dates and remove the pits using a special knife (usually included). Wash the tomatoes thoroughly and slice them into rounds.

  4. Prepare salad plates and arrange the torn lettuce on them. Add the onion, tomato, cucumber slices, and dates to each plate, then sprinkle the fried tofu cubes on top. Season the salad with salt to taste. Drizzle with oil and vinegar, then serve.

Nutrition Information (Per 100g)

  • Calories: 55.28 kcal
  • Fat: 2.37 g
    • Saturated Fat: 0.17 g
  • Carbohydrates: 5.92 g
    • Sugars: 3.97 g
  • Protein: 1.61 g
  • Fiber: 1.27 g

Advice

The salad can be served chilled if desired. Place it in the refrigerator at least half an hour before serving. If using older cucumbers, peel them before use.