Tofu Salad with Carrots

Deborah Dana
A salad of lightly cooked tofu on a bed of lettuce with vegetables.
Reviewed by Editorial Team of Kiwilimón
4.5
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4 comentarios
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Ingredients
4
Servings
  • 400 grams tofu
  • 2 tablespoons olive oil
  • 1 cup carrot, julienned
  • 1/2 cups red onion, chopped
  • 350 grams frozen peas, canned
  • 1 romaine lettuce, chopped
  • 4 tablespoons sunflower seeds
  • 1/2 tablespoons lime juice
  • 1/2 tablespoons Dijon mustard
  • 2 tablespoons sesame oil
  • 1/2 tablespoons salt
  • 1 tablespoon honey
  • 2 tablespoons fresh ginger, chopped
Preparation
15 mins
0 mins
Low
  • In a small bowl, make the dressing by mixing lemon juice, mustard, sesame oil, salt, honey, and ginger.
  • With paper towels, remove excess moisture from the tofu and cut into thick cubes.
  • Heat a large skillet with olive oil and cook the tofu for about 5 minutes on each side until lightly browned.
  • Combine tofu, carrots, onion, and peas in a bowl. Add the dressing and mix well.
  • Place lettuce on 4 plates and pour the tofu salad over them. Add sunflower seeds and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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