Zutaten für The Body Combat Salad
- Extra Firm Tofu
- 2 tablespoons soy sauce
- Cracked Black Pepper
- Baby Spinach
- Lebanese Cucumber
- Mung Bean Sprouts
- Avocado
- Snow Peas
- Pumpkin Seeds
- 1/4 lemon (juice)
- 2 tablespoons olive oil (1 tbsp for cooking, 1 tbsp for dressing)
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Zubereitung von The Body Combat Salad
- Marinate 1 block (14 oz) firm or extra-firm tofu in 2 tablespoons soy sauce and 1/2 teaspoon black pepper. Marinate for at least 10 minutes (or overnight for best results).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add marinated tofu and pan-fry until golden brown and most of the liquid has evaporated (about 5-7 minutes), stirring occasionally.
- While tofu cooks, prepare the vegetables: Combine 1 cup broccoli florets, 1/2 cup chopped bell peppers (any color), 1/2 cup shredded carrots, and 1/4 cup chopped red onion in a large bowl.
- In a small bowl, whisk together the juice of 1/4 lemon and 1 tablespoon olive oil.
- Once the tofu has cooled slightly, add it to the vegetable mixture. Pour the lemon-olive oil dressing over the salad and toss gently to combine.
- For meal prepping, omit the lemon-olive oil dressing and pack a 1/4 lemon wedge separately. Add the dressing just before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
45g
Fat
24g
Carbs
12g
