Salad with Seasoned Tofu
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g tofu
- 0.25 ¼ iceberg lettuce
- 0.5 ½ bell pepper (s)
- 1 tomato (s)
- 0.25 ¼ cucumber (s)
- 4 tablespoon corn
- 1 teaspoon lemon juice
- 1 teaspoon mustard
- oil
- salt and pepper
- Paprika powder
- Curry powder
Print Recipe
Pin Recipe Instructions
- Wash the lettuce, bell pepper, tomatoes and cucumber, cut into small pieces and place in a salad bowl. Add the corn.
- Mix a dressing for the salad made from lemon juice, mustard, 2 tablespoons of corn stock (liquid from the corn can), salt, pepper and 1 tablespoon of oil and pour over the salad.
- Cut the tofu into about 1/2 cm thick slices and turn in a mix of 1/2 teaspoon salt, 1 teaspoon paprika powder and 2 teaspoons curry powder. Fry in a pan in about 2 teaspoons of oil for about 2 minutes on both sides. Then cut into cubes and add to the salad.
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