Tomato, Egg, and Tofu Salad

Name: Tomato, Egg, and Tofu Salad
Total time: 10 min
Yield: 548 g
Ingredients: chickpeas 15 g; tofu 225 g; boiled egg 45 piece; European salad mix (excluding dressing) 50 g; onion 70 half piece; tomato 120 piece; salt 1 1/3 teaspoon; Condimento White Balsamic 10 ml; olive oil 12 g

Cook 10 min Difficulty EASY 500 kcal

#tomato salad #egg salad #tofu salad #protein salad #diet salad #low carb high protein #easy cooking #meal management #homemade salad

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Ingredients

Main ingredients

chickpeas 15 g
tofu 225 g
boiled egg 1 piece
European salad mix (excluding dressing) 50 g
onion 1 half piece
tomato 1 piece

Seasonings/Sauce

salt 1 1/3 teaspoon
Condimento White Balsamic 10 ml
olive oil 12 g

Nutrition summary

Carbohydrates 31.65 g 25%

Protein 31.4 g 25%

Fat 27.18 g 49%

Serving size 548g

Cooking steps

1

Cut the tofu into bite-sized pieces and remove excess moisture.
2

Dice the tomato into cubes.
3

Boil the eggs, peel them, and cut them into quarters.
4

Add tofu, tomato, and boiled eggs to a bowl.
5

Season with olive oil, salt, and pepper.
6

Mix well and serve on a plate.

Tomato, Egg, and Tofu Salad

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