Colorful mixed tofu salad

For 2 people
  • 2 Garlic cloves
  • 2 EL lemon juice
  • 2 EL lighter soy sauce
  • Salt
  • freshly ground white pepper
  • Sugar
  • 125 g Tofu 'Natur'
  • 1/2 red and yellow peppers
  • 1 Bundle Spring onions
  • 100 g rocket
  • 5 EL white balsamic vinegar
  • 2 EL Olive oil
  • 1-2 stem ( e) Parsley
  • 1/4 Bund Chives
  • 15 g butter or margarine
  • 4 Baguette slices (approx. 15 g each)
30 Minutes
easy
1.
Peel the garlic and chop 1 clove very finely. Mix together lemon juice, soy sauce, chopped garlic, salt, pepper and sugar. Cut the tofu into fine strips and pour the marinade over them. Approx. Let it steep in the marinade for 1 hour. In the meantime, clean and wash the peppers, spring onions and rocket. Cut the pepper into very fine strips, cut the spring onions into rings and cut the rocket into coarse strips and allow to drain. Mix the vinegar, salt, pepper and sugar together. Beat in the oil. Mix the paprika, spring onions and rocket, drizzle with the vinaigrette and let it steep. In the meantime, wash the herbs, pat dry and chop. or cut into rings. Finely chop the remaining garlic. Melt the fat in a small pan, add the garlic and herbs and roast the baguette slices on each side for about 2 minutes over low heat. Drain the tofu on a sieve. Arrange the salad on a platter, spread the tofu strips over the top. Give extra bread
2.
Waiting time approx. 1 hour
1 person approx .:
  • 370 kcal
  • 1550 kJ
  • 14 g protein
  • 22 g fat
  • 27 g carbohydrates

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