Rajma and Tofu Salad
This Rajma and Tofu Salad is a healthy and filling salad that is perfect for lunch or as a light dinner. It is packed with protein, thanks to the rajma and tofu, and is gluten-free, making it suitable for those with gluten intolerance. However, people with soy allergy should avoid this dish.
Allergen Information: Contains soy
Nutrition Facts
Per serving
Energy
131 kcal
Protein
10 g
Carbs
18 g
Fat
3 g
Fiber
5 g
Ingredients
Firm Tofu
0.5 cup, cubed (100g)
Rajmah, brown
0.25 cup (50g)
Tomato
0.25 cup, chopped (50g)
Red Onion
0.25 cup, chopped (50g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
lemon juice
1 tbsp (15g)
Instructions
Cooking Steps
Soak the rajma in water overnight or for at least 6 hours.
Drain the soaked rajma and rinse them well.
In a large pot, add the rajma and cover them with water. Bring the water to a boil, then reduce the heat to medium-low and let it simmer for 1-2 hours or until the rajma are tender. Drain and set them aside to cool.
In a large mixing bowl, combine the cubed tofu, finely chopped onion, finely chopped tomato, and fresh coriander leaves.
Add the cooked rajma to the bowl.
Season the salad with salt and pepper to taste.
Drizzle lemon juice over the salad and toss it well.
Serve the salad.