Filter
Reset
Sort ByRelevance
JUDYTEER
Rainbow salad with tofu
Salad of noodles, carrots julienne, beetroot julienne, peppers, watercress and tofu.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a stirring stir fry the tofu slices in 5 min. Golden brown and crispy. Remove from the pan and drain on kitchen paper.
-
Mix half of the sauce through the noodles, ¼ through the carrot and ¼ through the beetroot.
-
Remove the stalk and seeds from the bell pepper. Cut the flesh into thin strips. Remove the hard stalks from the watercress.
-
Spread the carrots, noodles, beetroot, tofu, watercress and sweet pepper over the plates and serve.
Blogs that might be interesting
-
30 minMain dishcleaned sprouts, frozen Italian pizza dough with olive oil, creme fraiche, dried nutmeg, onion, low-fat smoked bacon strips,plate pizza with bacon, onion and sprouts -
30 minMain dishcrumbly potato, pine nuts, semi-skimmed milk, garlic, traditional olive oil, fresh spinach, grilled yorkshire strips,spinach stew with pit -
30 minMain dishgarlic, half-to-half-chopped, tomato cubes, water, white quick-cooking rice, traditional olive oil, fresh spinach, black olives,meatballs with tomato rice and spinach -
65 minMain dishcream butter puff pastry (frozen), cream cheese at room temperature, capers, medium-sized tomatoes, salt, pepper, quail eggs, baking flour to pollinate, butter or margarine to grease,tomato tarts with quail egg
Nutrition
570Calories
Sodium0% DV1.280mg
Fat32% DV21g
Protein52% DV26g
Carbs23% DV69g
Fiber40% DV10g
Loved it