Description
A light, refreshing, and tangy tofu and tomato salad, ready in 10 minutes from start to finish.
Ingredients
Scale
- 1 large tomato, chopped
- 12 ounce block silken tofu, chopped into cubes
- 2 tablespoons red wine vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 7 leaves mint, finely chopped
- Salt and pepper, to taste
Instructions
- Mix the vinegar, soy sauce, sesame oil, and oil, in a bowl.
- Gently wrap the tofu in paper towel and leave for 15 minutes.
- Unwrap the tofu and cut it into bite size cubes.
- Put in a bowl along with the tomatoes and slowly drizzle the vinaigrette on top.
- Sprinkle with mint, season with salt and pepper, and serve.
Notes
This tofu and tomato salad is best eaten fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 208
- Sugar: 1.8g
- Sodium: 115.3mg
- Fat: 16.6g
- Saturated Fat: 9.2g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 4.9g
- Fiber: 1.9g
- Protein: 10.7g
- Cholesterol: 0mg
