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Zucchini, mango & spicy tofu salad
653 kcal per person
31g Protein
73g Carbs
27g Fat
14g Fiber
Ingredients
- 4 ounces mango chunks (frozen) (112 g)
- 4 ounces tofu (112 g)
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon Sriracha sauce (5 ml)
- 1 tablespoon teriyaki sauce (15 ml)
- 1 zucchini
- 1 bell pepper
- 2 ounces bean sprouts (56 g)
- 1 handful mixed salad (30 g)
- 2 slices bread, whole wheat
Preparing this recipe
- Let the mango thaw on a plate.
- Drain the tofu well, pat dry and cut into cubes. Press the garlic clove. Mix the tofu cubes in a bowl with the garlic, oil, Sriracha and teriyaki sauce.
- Heat a frying pan and fry the tofu cubes until golden brown in 5-6 minutes.
- Using a spiralizer, make strands of the zucchini and put them in a bowl. Cut the bell pepper into strips. Put the bean sprouts in a colander and pour boiling water over them, rinse with cold water and let drain. Add the bell pepper, bean sprouts and a handful of mixed lettuce to the zucchini strands. Toss together.
- Divide the mango and tofu cubes over the salad. Season with some pepper and salt and serve with the (toasted) bread.
Requisites:
- Spiralizer or grater
Tip van FitChef
If you don't have a spiralizer, you can also grate the zucchini.
