Tofu, Sweet Potato, Avocado, Broccoli and Lettuce Salad

Ingredients

• Tofu150 g
• Sweet Potato1/2 medium (90 g)
• Avocado1/2 count (120 g)
• Broccoli1 cup (90 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Dice the sweet potato and cut the broccoli into small florets.

2. 2

   Step 2

   Boil the sweet potato in a pot for 8-10 minutes.

3. 3

   Step 3

   Three minutes before removing, add the broccoli and let boil for the remaining time. Once ready, drain.

4. 4

   Step 4

   Then drain the tofu and dice. Heat a pan over high heat.

5. 5

   Step 5

   Once heated, pour half the oil, spread and add the tofu. Cook each side for 2-4 minutes over medium heat until browned. Turn off.

6. 6

   Step 6

   For the dressing: mix the olive oil with the lemon juice and a pinch of salt and pepper.

7. 7

   Step 7

   Add all the ingredients to a bowl and mix with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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