Tofu, Arugula, Tomato and Bell Pepper Salad

Ingredients

• Tofu200 g
• Tomato1 count (130 g)
• Arugula1 cup (20 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Drain well the tofu and slice. Add salt and pepper to taste.

2. 2

   Step 2

   In the meantime, wash well the vegetables.

3. 3

   Step 3

   Slice the tomato or cut into small pieces. Cut the bell pepper into thin strips, you can use any bell pepper color.

4. 4

   Step 4

   For the dressing, mix the olive oil with vinegar and add salt and pepper to taste.

5. 5

   Step 5

   Put the tofu, the vegetables and the dressing on a plate or bowl. Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu, Arugula, Tomato and Bell Pepper Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.