Tofu and Cabbage Salad

Tofu, also known as bean curd, is made by coagulating soy milk and pressing the resulting curds into soft white blocks. It is a versatile and nutritious ingredient commonly used in vegetarian and vegan dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.

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Easy

Tofu and Cabbage Salad

Cooking Method: Mixing Courses: Gluten free, Lunch, Salad, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Tofu
• 300 gram Cabbage
• 150 gram Carrot
• 100 gram Cucumber
• 3 piece Spring onion
• 20 gram Fresh coriander leaves
• 2 teaspoon Sesame seeds
• 2 teaspoon Soy sauce
• 1 teaspoon Rice vinegar
• 1 teaspoon Lime juice
• 1 teaspoon Maple syrup
• 1 piece Garlic clove
• 1 teaspoon Ginger
• 1 teaspoon Salt

Instructions

1. Drain and press the tofu to remove excess water.
2. Cut the tofu into small cubes.
3. Shred the cabbage and carrot.
4. Slice the cucumber and spring onions.
5. Finely chop the fresh coriander leaves.
6. In a large bowl, combine the tofu, cabbage, carrot, cucumber, spring onions, and coriander leaves.
7. In a separate bowl, whisk together the soy sauce, rice vinegar, lime juice, maple syrup, garlic clove (minced), ginger (grated), and salt.
8. Pour the dressing over the salad and toss to combine.
9. Sprinkle with sesame seeds.
10. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
11. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 15g5%

Sugars 4g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.