Green Salad with Wheat, Tofu and Seeds

Ingredients

• Wheat1/2 cup (95 g)
• Tofu200 g
• Spinach1 cup (30 g)
• Broccoli1/2 cup (45 g)
• Cucumber1/3 cup (40 g)
• Sunflower Seeds1 tablespoon (10 g)
• Lemon Juice1 tablespoon (15 g)
• Almond Milk2 tablespoon (30 ml)
• Olive Oil2 teaspoon (7 ml)
• Lettuce1 cup (35 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the broccoli into small florets and soak it in a pot with boiling water for 3 minutes. Drain and set aside.

3. 3

   Step 3

   In the meantime, drain and dice the tofu. Heat half the oil in a pan over high heat.

4. 4

   Step 4

   Once heated, add the tofu and then salt and pepper to taste. Once browned, set aside.

5. 5

   Step 5

   Slice the cucumber and cut the spinach and lettuce leaves into pieces.

6. 6

   Step 6

   For the dressing: Mix the remaining olive oil, almond milk, lemon juice and add salt and pepper to taste. If you have mustard, add.

7. 7

   Step 7

   In a bowl, add all the ingredients of the salad and mix it with the dressing. Sprinkle with the seeds and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Wheat, Tofu and Seeds can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.