Tofu Salad

Ingredients

• Lemon Juice1 tablespoon (15 g)
• Tofu250 g
• Broccoli1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Red Onion1/4 count (38 g)
• Paprika1 pinch (1 g)
• Almond Milk1/4 cup (60 ml)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Boil water in a pot.

2. 2

   Step 2

   In the meantime, cut the broccoli into small florets, peel and dice the carrot.

3. 3

   Step 3

   Once boiling, add the carrot with a pinch of salt.

4. 4

   Step 4

   After three minutes, add the broccoli.

5. 5

   Step 5

   After 3-4 minutes, everything will be well cooked. Remove and drain.

6. 6

   Step 6

   In the meantime, drain the tofu and dice.

7. 7

   Step 7

   You can eat it raw, or you can brown over medium heat in a non-stick pan.

8. 8

   Step 8

   Chop the red onion and cut the tomato and the lettuce leaves into pieces. If you want, you con soak the onion in salted water to reduce its bitterness.

9. 9

   Step 9

   For the dressing, mix the almond milk with the lemon juice and olive oil. Add salt and pepper to taste.

10. 10

    Step 10

    Put the lettuce, tomato, onion, tofu, carrot and broccoli on a plate.

11. 11

    Step 11

    Pour the dressing, sprinkle with paprika and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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