Broccoli Capsicum Baby Corn Tofu Salad
This Broccoli Capsicum Baby Corn Tofu Salad is a healthy and delicious vegan salad that is perfect for those following a low-carb diet. It's rich in fiber and protein, thanks to the combination of vegetables and tofu. This salad is also gluten-free, making it suitable for those with gluten intolerance. It's easy to prepare and perfect for a light lunch or dinner.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
85 kcal
Protein
6 g
Carbs
7 g
Fat
4 g
Fiber
3 g
Ingredients
Broccoli
1 small cup floret (100g)
Lemon, juice
1 tbsp (15g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.25 tsp (1.25g)
Green Bell pepper
0.5 cup, chopped (100g)
Corn, Baby
0.5 cup (100g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Tofu (Pro Plant)
0.5 cup, cubed (100g)
Instructions
Preparation
For Blanching Broccoli:
1- In a large pot of boiling salted water, blanch the broccoli florets for 2-3 minutes, until they are tender but still have a crunch. Drain and rinse with cold water.
2- Chop baby corn, keep aside.
Cooking Steps
In a large mixing bowl, combine the blanched broccoli, chopped green bell pepper(capsicum), chopped baby corn, and cubed tofu.
In a small mixing bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss well to coat.
Garnish with chopped coriander leaves and serve.