Celery, Dill, Almonds and Raisins sound heavy on nutrition but lacks the taste factor. If all this goodness is combined with having to make any compromise on taste palette, I could totally be into it.
Hence, I designed this salad curry, which has everything you could possibly think of in a salad, from the crunch to the flavourful wholesome-ness.
Protein-rich, cholesterol-free Tofu
Soya-based foods like tofu can be an invaluable part of your diet. Believed to help lower levels of bad cholesterol. Given its neutral taste and range of consistency, tofu has an amazing ability to work with almost all types of flavours and foods.
A 100g serving contains:
73 kcal
4.2g fat
0.5g sat fat
0.7g carbohydrate
8.1g protein
Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of:
iron
calcium
minerals
manganese
phosphorous
magnesium
copper, zinc
vitamin B1.
Storage tip: To keep the tofu fresh for up to one week, the water should be changed often. If kept in the original package, you can freeze it.
Vegan Mayonnaise = Veganaise, better than mayoA lot of plains can be jazzed up with vegan mayo, it really tastes better and has less saturated fats and cholesterol than the regular stuff. Another added advantage of not having to feel heavy and weighted down after the hearty mayo meal.
Ingredients
7 oz. (200g) tofu, drained, crumbled.
2 celery sticks, chopped.
1 small onion, diced.
¼ cup (30g) almonds, chopped.
¼ cup (30g) raisins.
1 tbsp. vegan mayonnaise.
1 tsp. curry powder.
1 tbsp. dill, chopped.
Directions
Crumble the tofu into a bowl. Add in the rest of the ingredients, season with salt & pepper, and stir fry in a non- stick pan.
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