Caesar Salad with Tofu
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 311 mg | (8 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Tofu
- 3 Tbsps soy sauce
- 2 Tbsps apple cider vinegar
- 2 Tbsps soybean oil
- 2 generous pinches freshly ground peppers
- 1 head large Romaine lettuce (About 500 grams)
- 6 Tbsps olive oil
- 2 Tbsps lemon juice
- 2 Tbsps White vinegar
- 1 tsp Mustard
- salt
- freshly ground pepper
- 1 pinch sugar
- 2 Tbsps Parmesan (freshly grated)
Preparation steps
1.
Cut tofu into 1.5 cm (approximately 1/2 inch) cubes, mix in a bowl with soy sauce, vinegar and 1 tablespoon soybean oil and sprinkle with pepper. Let tofu rest in the marinade for about 10 minutes while turning occasionally.
2.
Heat remaining soybean oil in a pan and fry tofu over medium heat while turning.
3.
Rinse romaine lettuce and thoroughly drain or spin dry. Cut lettuce into strips.
4.
For the salad dressing, mix lemon juice in a bowl with vinegar, mustard and sugar and season with salt and pepper. Gradually add oil while mixing with a whisk, add Parmesan and season to taste.
5.
Arrange lettuce in bowls, drizzle with salad dressing, cover with tofu and serve.
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