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Baked Tofu and Bean Salad
Baked Tofu and Bean Salad

Baked Tofu and Bean Salad

with sautéed broccoli and arugula

It can be a summer or winter recipe. You can eat hot or cold. It can serve on the plate or in a bowl. What matters is to prove it. This salad has not only lettuce! It includes many other vegetables, as well as tofu, the vegetable protein that everyone is eating, which is positive for the environment and health. Haven't tasted yet ?? So what are you waiting for?


40 min

384 kcal

4 doses

Median

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

384 kcal

1,608 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For Baked Tofu:

01

Cut each tofu into 6 slices.

02

Place the tofu slices on an ovenproof dish and prepare the seasoning sauce over the tofu: some basil leaves, 4 c. olive oil soup, half lemon juice, 4 minced garlic cloves, pepper and turmeric to taste and some white wine.

03

Bake at 180º for 20 min and should turn and leave another 10-15 min. It is ready to serve.

For Sauteed Broccoli:

01

In a pan cook the broccoli in water for 15 min. Add salt to taste.

02

In the meantime add the 8 minced garlic cloves and the 8 Tbsp of olive oil in a low frying pan and sauté the garlic about 5 min.

03

Then drain the water and place the broccoli in the pan to sauté about 5-7 min. It is ready to serve.

For the Friar Bean Salad:

01

Cut 12 tomatoes, onions and add to the kidney beans. When everything is mixed, add a drizzle of olive oil. Reserve.

02

To make this salad, simply prepare the base by mixing lettuce, arugula, olive oil and balsamic vinegar to taste.

03

In the middle put the green bean preparation made earlier.

04

On top put the sautéed broccoli and roasted tofu and it is ready to serve.

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