Tofu Salad with Buffalo Sauce

30 min. | 545 kcal | easy |

Spicy, Favorite, Vegetarian

1. Setup Thinly slice the cucumber and celery. Slice the lettuce. Cut the tofu into triangles. Chop the dill.

2. Make the dill sauce Mix 1 ^2P | 2 ^3P sour cream with the dill and 2-3 tbsp of water. Add salt to taste.

3. Make the Buffalo sauce Pour the sauce mixture in a saucepan with the soy sauce, garlic powder and 2 ^2P | 3 ^3P tbsp of butter. Whisk. Heat over medium heat for 4-5 minutes. This sauce is spicy. Upon serving, if children want to taste it first, they can start with a smaller amount.

4. Bread and cook the tofu Put the rest of the sour cream in a bowl with 2-3 tbsp of water, salt and pepper. Place breadcrumbs in another bowl. Cover the tofu pieces with sour cream then coat with the breadcrumbs. Heat a generous drizzle of oil in a pan over medium-high heat. Cook 2-3 minutes on each side until golden brown. Put on a paper towel.

5. Plate your dish Place the lettuce in a bowl with the tofu pieces, cucumber and celery. Garnish with the Buffalo sauce and dill sauce. Bon appétit!

300 g Tofu

0.5 unit Iceberg Lettuce

1 unit Lebanese Cucumber(s)

2 unit Celery

0.5 unit Dill

130 ml Sour Cream

1 unit Soy Sauce

15 ml Garlic Powder

90 Sauce Mix(ketchup,sriracha)

135 ml Spice Mix(panko breadcrumbs,nutritional yeast)

What you need bowls, pan, saucepan, tongs, whisk

545 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 39g

13%

fat 37g

57%

cholesterol 39mg

13%

fiber 5g

20%

protein 21g

saturated 12g

60%

sodium 639mg

27%

sugar 13g

trans 1g