Ingredients and Weight:
1 block of tofu (about 300g)
2 cups shredded cabbage (about 200g)
1 cup red bell pepper slices (about 100g)
1 cup chopped walnuts (about 50g)
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tablespoons soy sauce or tamari
1 teaspoon salt
1 teaspoon pepper
Preparation Time:
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Cube the tofu and place on a baking sheet. Bake for 15-20 minutes or until golden and crispy.
- In a large bowl, combine the shredded cabbage, red bell pepper slices, and chopped walnuts.
- In a small bowl, whisk together the olive oil, lemon juice, soy sauce, salt, and pepper.
- Remove the tofu from the oven and let cool for a few minutes. Add the tofu to the vegetable mixture along with the dressing.
- Toss everything together until well combined.
- Serve immediately or chill for later.
Nutritional Information:
(Based on average values, actual values may vary)
- Calories: 450 kcal
- Fat: 32g
- Carbohydrates: 25g
- Protein: 18g
- Fiber: 5g
Dish Characteristics:
- Crispy tofu provides a satisfying crunch.
- Vibrant colors and flavors combine for a refreshing salad.
- Walnuts add a rich, hearty texture.
- Dressing can be adjusted to suit individual tastes.
User Comments:
- "The tofu was so crispy and added a unique texture to the salad." - John Doe
- "I loved the combination of flavors in this salad, it was refreshing and filling." - Jane Smith
- "The dressing was delicious and made the salad even more enjoyable." - Michael Johnson
Special Precautions and Tips:
- Tofu is available in different textures; make sure to choose a type that will be crispy when baked.
- Adjust the seasoning according to your taste preference.
- If you prefer a lower-fat option, you can use less olive oil in the dressing.
