Tofu, Broccoli, Cucumber and Spinach Salad

Ingredients

• Tofu150 g
• Broccoli1/2 cup (45 g)
• Cucumber1/2 cup (60 g)
• Spinach3 leaf (30 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Peanut1 tablespoon (14 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

   In the meantime, preheat half the oil in a pan or grill.

4. 4

   Step 4

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

5. 5

   Step 5

   Once heated, add the tofu. Cook for 6-7 minutes over high heat until both sides are brown. Remove.

6. 6

   Step 6

   Wash the vegetables and slice the cucumber. Then, chop the peanut and, if you want, replace it with sunflower seeds.

7. 7

   Step 7

   For the dressing, mix the remaining olive oil with some lemon juice and salt and pepper to taste.

8. 8

   Step 8

   Add all the ingredients to a bowl. Mix with the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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