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Rainbow salad with tofu
Salad of noodles, carrots julienne, beetroot julienne, peppers, watercress and tofu.
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Ingredients
Directions
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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.
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Mix half of the sauce through the noodles, ¼ through the carrot and ¼ through the beetroot.
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Remove the stalk and seeds from the bell pepper. Cut the flesh into thin strips. Remove the hard stalks from the watercress.
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Spread the carrots, noodles, beetroot, tofu, watercress and sweet pepper over the plates and serve.
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Nutrition
570Calories
Sodium0% DV1.280mg
Fat32% DV21g
Protein52% DV26g
Carbs23% DV69g
Fiber40% DV10g
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