Fruit and Tofu Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 36.2 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Nectarine
- 2 Apple
- 1 lemon (juiced)
- 1 ½ handfuls mixed Lettuce (such as purslane, watercress oak leaf, sorrel, etc.)
- 1 ½ handfuls mixed Fresh herbs (such as parsley, chervil, thyme, basil, etc.)
- 50 grams toasted Pine nuts
- 8 slices plain Tofu
- 50 milliliters Red wine vinegar
- 1 tsp dried, crumbled herbes de Provence
- 1 tsp honey
- salt
- peppers
- 3 Tbsps Argan oil
Preparation steps
1.
Combine the tofu, red wine vinegar, Herbes de Provence, honey, and oil in a bowl. Season with salt and pepper and refrigerate for at least 30 minutes.
2.
Peel the apples, quarter, core and cut into bite-sized pieces. Toss the apples with the lemon juice. Rinse the nectarines, cut in half, remove pits and cut into wedges. Rinse the lettuces and herbs, shake dry, trim and tear into bite-sized pieces.
3.
Place the lettuces, herbs, fruits and pine nuts on serving plates. Place on the salads and serve immediately.
