Shredded Tofu Salad by @fitgreenmind

10 min
Easy

2 servings

🥄

30 ml

Vegan Mayo

🌶️

10 ml

Chili Sauce

🍶

15 ml

Vinegar

🍯

7.5 ml

Agave

🧂

0.75 g

Salt

🥬

180 g

Iceberg Lettuce

🥒

150 g

Cucumber

🥕

70 g

Carrot

🧊

200 g

Tofu

🌿

15 g

Herbs

🥜

30 g

Cashews

Preparation Steps

  1. Step 1/6

    Add 2 tbsp vegan mayonnaise, 2 tsp chili sauce, 1 tbsp vinegar, 1/2 tbsp agave syrup, and salt to taste to a mixing bowl.

    vegan mayonnaise
    chili sauce
    vinegar
    agave syrup
    salt
    🥣mixing bowl
    🥄measuring spoons
    🥄measuring tablespoon

  2. Step 2/6

    Stir the dressing until smooth and evenly combined.

    🥣mixing bowl
    🥄spoon

  3. Step 3/6

    Finely shred 1/3 iceberg lettuce, 1/2 cucumber, 1 carrot, and 200 g firm tofu.

    iceberg lettuce
    cucumber
    carrot
    firm tofu
    🧀box grater
    🔪knife
    🟫cutting board

  4. Step 4/6

    Finely chop 1 handful fresh mixed herbs and add them to the shredded vegetables and tofu.

    fresh mixed herbs
    iceberg lettuce
    cucumber
    carrot
    firm tofu
    🔪knife
    🟫cutting board
    🥣mixing bowl

  5. Step 5/6

    Pour the dressing over the shredded salad mixture and toss until every ingredient is coated.

    vegan mayonnaise
    chili sauce
    vinegar
    agave syrup
    salt
    iceberg lettuce
    cucumber
    carrot
    firm tofu
    fresh mixed herbs
    🥣mixing bowl
    🥄spoon

  6. Step 6/6

    Divide the salad among 3 bowls and top with 30 g roasted cashews before serving.

    roasted cashews
    🥗salad bowl
    🥄spoon

Composition

Ingredients

Types

Condiment, Seasoning, Vegetables

Ingredients

Vegan mayo, Chili sauce, Vinegar, Agave, Salt, Iceberg lettuce, Cucumber, Carrot, Tofu, Herbs, Cashews

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

260 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 18g, Dietary fiber: 5g, Total fat: 15g, Saturated fat: 2.4g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 3.2mg, Potassium: 520mg, Sodium: 430mg

Vitamins

Vitamin A: 410µg RAE, Vitamin C: 13mg, Vitamin K: 42µg, Folate: 68µg DFE

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

box grater, mixing bowl, measuring spoons, measuring tablespoon, spoon, knife, cutting board, salad bowl

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish, Light Main Course

Occasions

Lunch, Dinner, Summer, Hot Weather, Picnic, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

European, Modern Vegan

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crisp, Creamy, Shredded

Flavors

Tangy, Sweet, Spicy, Savory, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard sooner in very hot weather), fridge : 4 days (Store in an airtight container,Keep at or below 4°C / 40°F,Add cashews just before serving for best crunch), freezer : 0 min (Not recommended because fresh vegetables and mayonnaise-based dressing lose texture after thawing)