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Greek Tofu Salad

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Greek Tofu Salad

with tomato, cucumber, quinoa and red wine vinegar dressing

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Informations supplémentaires
30 min. | 551 kcal | easy | Vegetarian | Printable version
Recipe Ingredients Nutritional values
1. Setup Bring a pot of water to a boil. Cut the tofu into small cubes. Cut the tomatoes into quarters. Thinly slice the cucumber and the red onion.
2. Cook the quinoa Pour the quinoa into the boiling water and cook for 12-15 minutes or until tender. Drain. Toss with a drizzle of oil, salt and pepper.
3. Bread the tofu Put 1 2P | 2 3P sour cream in a bowl with 1-2 tbsp. of water. Put the panko in another bowl with 3/4 of the spices, salt and pepper. Dip the tofu cubes in the sour cream then coat with the panko.
4. Cook the tofu Heat a generous drizzle of oil in a pan over medium-high heat. Cook the tofu cubes for 4-6 minutes or until colored, turning them a few times. Place on absorbent paper.
5. Make the dressing Put the remaining sour cream in a bowl with the remaining spices, the **juice of half a lemon*, 1 tsp. of red wine vinegar, a generous drizzle of oil, 1-2 tbsp of water, some salt and some pepper. Mix together.
6. Plate your dish Mix the quinoa with the vegetables, the tofu and the sauce. Bon appétit!
300gTofu
2unitTomato(es)
0.5unitEnglish Cucumber(s)
180mlMixed Quinoa
0.5unitLemon
0.5unitRed Onion(s)
3unitSour Cream
120mlPanko Breadcrumbs
15mlSpice Mix ()
What you need bowls, pan, pot, strainer, tongs
551 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 84g
28%
fat 13g
20%
cholesterol 3mg
1%
fiber 11g
44%
protein 28g
saturated 3g
15%
sodium 248mg
10%
sugar 15g
trans 0g