Japanese Tofu Salad

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Japanese Tofu Salad
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
546
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie546 kcal(26 %)
Protein17.77 g(18 %)
Fat46.55 g(40 %)
Carbohydrates16.59 g(11 %)
Sugar added0 g(0 %)
Roughage3.59 g(12 %)
Vitamin A26.24 mg(3,280 %)
Vitamin D0 μg(0 %)
Vitamin E1.92 mg(16 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.04 mg(17 %)
Vitamin B₆0.01 mg(1 %)
Folate191.72 μg(64 %)
Pantothenic acid0.69 mg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3 mg(3 %)
Potassium95.52 mg(2 %)
Calcium325.65 mg(33 %)
Magnesium123.76 mg(41 %)
Iron21.51 mg(143 %)
Zinc0.85 mg(11 %)
Saturated fatty acids5.76 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1 tablespoon
½ cup
2 cups
firm Tofu (cubed)
0.333 cup
0.333 cup
2 cups
pink Seaweed (roughly chopped)
3 cups
Wakame seaweed (roughly chopped)
How healthy are the main ingredients?
Avocado oil

Preparation steps

1.
Whisk together the rice wine vinegar, almond butter, and seasoning in a small mixing bowl. Whisk in the oil in a slow, steady stream until the dressing has emulsified.
2.
Roll the cubes of tofu in the sesame seeds, pressing them gently into the seeds to adhere.
3.
Toss the two seaweeds with the dressing and arrange with the tofu cubes in bowls.