A quick and easy vegan friendly salad that is gluten free, starch free and high in protein made with tofu sheet noodles and crunchy vegetables roses in a spicy chilli sauce.
STEP 1.Slice a stack of 250 gms tofu sheets in thin strips like noodles.
STEP 2.Blanch them for 15 seconds in boiling water. Drain them and keep aside.
STEP 3.Julienne 45 gms of carrots. Keep aside.
STEP 4.Julienne 45 gms of stem lettuce. Keep aside.
STEP 5.Dice ¼ cup coriander leaves. Keep aside.
STEP 6.To make the sauce, in a mixing bowl add 4 to 5 cloves minced,½ tsp salt, ½ tsp sugar and mix well. In a few minutes the garlic will become a sticky paste.
STEP 7.Add 2 tbsp soy sauce, 1 ½ tbsp black vinegar 3 to 5 tbsp chilli oil. Stir well.
STEP 8.In a large mixing bowl add the tofu sheet ‘noodles’, julienned carrots, julienned stem lettuce, chopped coriander leaves and the sauce.Toss well together till the ingredients are well coated with the sauce.
STEP 9.Spicy tofu salad is ready.
Special Comments
STEP 1.If stem lettuce is not available other crunchy vegetables like cucumber, cabbage etc.. can be used.
STEP 2.Tofu sheet ‘noodles’ can be replaced by regular noodles.
STEP 3.Spice level can be adjusted by reducing the quantity of chilli oil.
Nutrition value
30
calories per serving
< 1 g Fat1 g Protein4 g Carbs3 g FiberOther
Current Totals
Fat
< 1g
Protein
1g
Carbs
4g
Fiber
3g
MacroNutrients
Carbs
4g
Protein
1g
Fiber
3g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
52mg
Iron
1mg
Vitamin A
817mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
16mcg
Vitamin B12
< 1mcg
Vitamin C
16mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
30mg
Manganese
2mg
Phosphorus
29mg
Selenium
1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment