Mushroom Tofu Noodle Salad

Name: Mushroom Tofu Noodle Salad
Yield: 544 g
Ingredients: cauliflower rice 100 g; cherry tomatoes 24 pcs; canned corn 30 g; fresh cucumber 60 serving; carrot râpé topping 30 g; grilled mushrooms 100 g; tofu noodles 50 pack; salad (without dressing) 150 serving

230 kcal

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Ingredients

Main ingredients

cauliflower rice 100 g
cherry tomatoes 2 pcs
canned corn 30 g
fresh cucumber 1 serving
carrot râpé topping 30 g
grilled mushrooms 100 g
tofu noodles 0.5 pack
salad (without dressing) 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 27.94 g 46%

Protein 18.55 g 30%

Fat 6.56 g 24%

Serving size 544g

Cooking steps

1

Wash mushrooms and vegetables thoroughly and cut them into bite-sized pieces.
2

Rinse tofu noodles in cold water.
3

Heat olive oil in a pan and sauté the mushrooms.
4

Season with salt and pepper.
5

In a bowl, add tofu noodles, sautéed mushrooms, and vegetables.
6

Pour the dressing on top and mix well.

Mushroom Tofu Noodle Salad

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