Colourful Salad

 

 Colorful Salad

By Shruty Maheshwary

A tasty and nutritious treat.

Ingredients

  • Vegetable spray
  • 50g cup cubed tofu
  • 1 cup onions diced
  • 1 cup broccoli florets
  • 1 cup capsicum (yellow, red and green) sliced into strips
  • 1 cup tomatoes cubed
  • 1 cup peeled cucumber
  • 1 teaspoon olive oil
  • 1/3 cup lemon juice
  • 1 teaspoon grated garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon sliced almonds
  • 1 tablespoon chopped fresh cilantro (optional)
  • Salt and pepper to taste

Method

  • Heat a wok over medium-high heat. Spray wok with vegetable cooking spray. Brown tofu on both sides, then remove from pan and set aside.
  • To make dressing thoroughly blend lemon juice, olive oil, garlic, and ginger.
  • Place vegetables and tofu into the serving bowl. Toss with the dressing.
  • Sprinkle almonds and cilantro (if using).
  • Add salt and pepper to taste.

Per serving:

  • 290 kcal
  • 18 g proteins
  • 1g fat
  • 30 g carbohydrates

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