Smoked Tofu Salad
Smoked Tofu Salad - A tasty and satisfying salad—vegan and gluten free!
Healthy, because
Even smarter
Nutritional values
At this spicy salad festival, no one is guaranteed to miss the meat! Especially as the smoked tofu brings plenty of protein, which sports fans in particular need for their muscles.
The salad becomes completely vegetable - i.e. vegan - if you replace the butter with (high-quality!) vegetable margarine.
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 118 μg | (197 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 50 grams mixed Nut
- 15 grams butter
- 2 tsps cane sugar
- salt
- 150 grams Baby greens
- 2 Oranges
- 7 Tbsps light Vinaigrette
- 175 grams Smoked tofu
- 1 tsp Canola oil
Kitchen utensils
Preparation steps
Chop nuts coarsely. Add in a single layer to a dry skillet. Toast over medium heat, stirring frequently.
Add butter, sugar and a pinch of salt to the skillet with the roasted nuts. Cook, stirring, until the sugar has melted into a light brown syrup.
Transfer mixture onto parchment paper and let cool. Coarsely chop nuts to break apart pieces that have stuck together.
Rinse baby greens and spin dry.
Slice peels from oranges with a knife, removing all of the white pith. Cut between the membranes with a sharp knife to separate the orange segments.
Toss greens with orange segments and vinaigrette. Place the salad on plates and sprinkle with nuts.
Cut tofu into 1 cm (approximately 1/2-inch) thick slices. Heat oil in a skillet and sear tofu slices until golden brown on each side. Drain on paper towels. Place tofu slices on salads and serve immediately.
