Tofu Salad (Low Fat)
Low-Fat Tofu Salad is a delicious and healthy recipe that is perfect for a light lunch or dinner. It is a vegan and gluten-free dish that is low in fat and easy to digest, making it suitable for liver patients. This recipe is made with tofu, which is a great source of plant-based protein and is low in fat. The salad is loaded with vegetables that are rich in vitamins and minerals, making it a nutritious and satisfying meal. However, people with soy allergies should avoid this dish.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
97 kcal
Protein
10 g
Carbs
5 g
Fat
5 g
Fiber
1 g
Ingredients
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Tofu (Pro Plant)
1 cup, cubed (200g)
Cucumber
0.25 cup, chopped (50g)
Carrot
0.25 cup, chopped (50g)
Red Bell Pepper
0.25 cup, chopped (50g)
Red Onion
0.25 cup, chopped (50g)
Black Pepper
0.5 tsp (1g)
Fresh cilantro (chopped)
1 tbsp (10g)
Olive Oil
0.5 tsp (2.5g)
Instructions
Cooking Steps
Preheat the oven to 375°F (190°C).
In a bowl add cubed tofu, olive oil, salt, and black pepper. Toss it.
Spread on a baking tray and bake at 200 °C for 20–25 min or until it is golden brown and crispy. flipping halfway.
In a large bowl, combine the cucumber, carrot, red bell pepper, red onion, and cilantro.
Add the baked tofu to the bowl and toss to combine.
Drizzle the lemon juice over the salad and season with salt and pepper to taste.
Serve it.
NotesNutritional values are approximate and may vary depending on the specific ingredients used