Tofu Lettuce Salad garnished with Alfalfa Sprouts

February 04, 2016
I am no expert on Tofu but a great substitute to the regular cottage cheese aka paneer. The more I learn on tofu 'through my experience' be sure I will share it you, and of course you know that.
What did I learn this time? Let's see.

Iceberg lettuce tossed in with bell peppers, olive oil and mustard sauce is the basic salad I always make at home but this time around adding few stir fried tofu made it a wholesome meal. This salad is unlike my any other experiments; reason being it has many ingredients. Usually I stick to recipes which have few ingredients and are a quick assembly. Nonetheless, prep for this salad when you got enough time on hand and then toss it up.


Ingredients:

  • Iceberg lettuce
  • Yellow Bell pepper
  • Red Bell Pepper
  • Mustard sauce
  • Chilli flakes
  • Olive oil
  • Tofu
  • Chilli sauce 
  • Soya sauce
  • Chilli Vinegar
  • Sesame seeds
  • Alfalfa sprouts
  • Oregano
  • Seasoning (Salt, & Black Pepper)


Method:

  1. Clean & Cut the yellow and red peppers into dices.
  2. Wash the iceberg lettuce thoroughly and just tear it into small eatable bite portions. 
  3. Take a big bowl, add the lettuce, drizzle it with olive oil, mustard sauce and chilli flakes. Mix well.
  4. Now, heat a pan. Then add olive oil and toss the yellow and red peppers in it. (Note: you can also add zucchini, onions and tomatoes if you have them or if you love them) Add the veggies into the bowl of lettuce. 
  5. Next in the same pan, add diced tofu. I am using a firm tofu. Add three sauces. Now I wanted hotness in the tofu as the bell peppers are anyhow sweet. Hence Chilli sauce rules over soya sauce and chilli vinegar. Adjust the sauces according to your taste preferences. 
  6. Stir fry for a min and then add sesame seeds. Add the tofu to the bowl.
  7. Season with salt, pepper and oregano. Give it a good toss. 
  8. Garnish with Alfalfa sprouts and eat it up. 




tofu lettuce salad


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