Summary

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

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Instructions

1. Wash the lettuce, bell pepper, tomatoes and cucumber, cut into small pieces and place in a salad bowl. Add the corn.
2. 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.
3. 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.