Sesame Tofu Skewers with Mixed Greens and Raspberry Vinaigrette
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
498
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 63.9 μg | (107 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 877 mg | (22 %) | ||
| Calcium | 450 mg | (45 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams waxy potatoes (cooked)
- 500 grams Tofu
- salt
- freshly ground peppers
- 3 Tbsps white Sesame seeds
- 3 Tbsps black Sesame seeds
- 2 Tbsps Peanut oil
- 100 grams young mixed Lettuce (such as romaine, spinach and chard)
- 200 grams Raspberries
- 4 Tbsps apple cider vinegar
- 3 Tbsps olive oil
- 1 Figs
Preparation steps
1.
Peel the potatoes and cut into large pieces. Cut the tofu into 3 cm (approximately 1 inch) cubes, season with salt and pepper then coat with the sesame seeds. Arrange on skewers alternately with the potatoes.
2.
Heat the oil in a frying pan and sauté the skewers until crispy, about 8 minutes.
3.
Rinse the lettuce, trim, shake dry and divide between serving plates. Rinse the raspberries and purèe 1/2 with the vinegar and olive oil.
4.
Arrange the tofu and potato skewers on the serving plates and drizzle with raspberry vinaigrette. Garnish with the remaining raspberries. Cut the fig into wedges and arrange on the salads. Serve.
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