Mung Bean & Tofu Salad Recipe With Sweet Potatoes, Cucumbers & Tomatoes

Step 1: To begin making the Mung Bean & Tofu Salad with sweet potatoes, cucumbers and tomatoes, first place a pan on the heat

Step 2: Add 1/2 teaspoon of oil, add in the sprouted mung beans and saute them well, on a medium heat for 2 to 3 minutes

Step 3: Once they are just tossed slightly, transfer them into a bowl

Step 4: In the same pan add another ½ teaspoon of oil and add the cubed tofu

Step 5: Stir fry gently till slightly brown on all sides

Step 6: Turn off the heat, add ½ teaspoon of lime juice and toss

Step 7: Then, combine all the masalas under “Dry Masalas” in a small bowl

Step 8: Sprinkle a generous pinch of the masalas into the tofu and toss well

Step 9: Set aside till later use

Step 10: In a salad bowl add sautéed sprouts, stir fried and spiced tofu, and the rest of the chopped vegetables

Step 11: Add the green chutney and sweet chutney to the salad, add extra lime juice and a pinch of the dry masala mix over it and toss well once more, will well combined

Step 12: Arrange lettuce leaves like cups in a platter and scoop spoonfuls of the salad onto them, garnished with pomegranate arils and sev (optional) if you wish to

Step 13: Serve the Mung Bean & Tofu Salad along with Cream of Celery Soup for a weeknight dinner