Tofu, Avocado, Broccoli and Tomato Salad

Ingredients

• Tofu150 g
• Avocado1/2 count (120 g)
• Broccoli1 cup (90 g)
• Tomato1/2 count (65 g)
• Olive Oil1 tablespoon (10 ml)
• Mustard1 tablespoon (14 g)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   Boil water with a bit of salt. Once boiling, add the broccoli previously cut.

2. 2

   Step 2

   Boil for 3 minutes, remove, drain and set aside.

3. 3

   Step 3

   Drain the tofu and dice. Add salt and pepper to taste.

4. 4

   Step 4

   Peel and slice the avocado and tomato. Set aside. Cut the tomato into the same way. Set aside.

5. 5

   Step 5

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

6. 6

   Step 6

   Serve the tofu, tomato, avocado and broccoli on a plate. Pour the dressing on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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