Tofu with Apples and Arugula Salad
Total time: 5 minutes
Serves 6
5.1 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
500g - Tofu, firm, cubed
¾ cup - Apples, raw, with skin, cubed
¾ cup - Pineapple chunks, canned, in pineapple juice, drained,
¼ cup - Nuts, peanut, dry roasted, unsalted
30g - Cheese, cheddar, natural, plain, reduced fat, cubed
3 cup - Kale, raw, 1" pieces, loosely packed
1½ cup - Dressing, sesame
UTENSILS
Mixing bowl, Cooking pot, Chopping board, Knife
INSTRUCTIONS
1. Cut the tofu into a 2 cm cube. Set aside.
2. Boil water in a cooking pot, add the cubed cut tofu and boil for 2 mins. Drain in a colander and wash in running water to cool it down. Allow to drain dry in the colander.
3. Toss the boiled tofu, apple, pineapple, peanut, and cheese together in a large bowl.
4. Line a large serving dish with fresh kale and pour in the tofu and fruit salad mixture into the middle.
5. Serve with ready-made sesame dressing on the side.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 203g
Energy (kcal)
459
Carbs (g)
9.9
Proteins (g)
15.4
Fats (g)
39.4
Fibre (g)
5.1