Tofu Noodle Vegetable Salad

Name: Tofu Noodle Vegetable Salad
Yield: 495 g
Ingredients: Grilled Mushrooms 80 serving; Avocado Oil 10 spoon; Sesame Oil 10 spoon; Onion 75 piece; Yellow Bell Pepper 40 piece; Tofu Noodles 50 g; Chickpeas 30 g; Fresh Carrot 40 g; Tomato 160 g

441 kcal

#tofu noodles #salad #low carb #diet #healthy meal #vegetarian #easy cooking #high protein #vegetable dish #vegan

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Ingredients

Main ingredients

Grilled Mushrooms 1 serving
Avocado Oil 1 spoon
Sesame Oil 1 spoon
Onion 0.5 piece
Yellow Bell Pepper 0.5 piece
Tofu Noodles 50 g
Chickpeas 30 g
Fresh Carrot 40 g
Tomato 160 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 34 g 30%

Protein 17.84 g 16%

Fat 27.9 g 55%

Serving size 495g

Cooking steps

1

Wash the tofu noodles and vegetables thoroughly.
2

Cut the vegetables into bite-sized pieces.
3

Blanch the tofu noodles in boiling water for 1 minute, then drain.
4

Place the tofu noodles and vegetables in a bowl.
5

Mix the dressing ingredients and drizzle over the salad.
6

Gently toss to finish.

Tofu Noodle Vegetable Salad

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