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198 kcal
30 min.
Recipe for Veggie bacon, tomato and pickled cucumber salad
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Unlock Fitatu PremiumNaN g
198 kcal
1 kcal
197.7
13.5g
12.8g
7.1g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Tomatoes cherry1× handful (100 g)
- Smoked tofu0.5× package (100 g)
- Gherkins, pickled, drained2× piece (70 g)
- Lettuce10× leaf (50 g)
- Parmesan1× slice (30 g)
- Soy sauce2× tablespoon (20 g)
- Water1× tablespoon (10 ml)
- Olive oil1.5× teaspoon (7.5 g)
- Smoked Paprika5× pinch (5 g)
- Mustard, smooth0.5× teaspoon (5 g)
- Onion powder1× teaspoon (4 g)
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How to make Veggie bacon, tomato and pickled cucumber salad
1. Heat the oven to 200C.
2. Shred the tofu by hand into fine pieces. Season with the powdered onion, smoked paprika and soya sauce, then mix thoroughly.
3. Arrange the tofu in a baking tray lined with baking paper, and bake for 20 minutes (rearrange the tofu after 10 minutes so that it will be crisp).
4. Wash the lamb's lettuce and tomatoes. Cut the tomatoes in half, and the cucumber into slices.
5. If you have a block of parmesan, grate it finely.
6. Prepare the dressing by mixing the water, oil and mustard together (you can do this by shaking the ingredients in a small jar).
7. Arrange the lamb’s lettuce in a bowl. Place the tomatoes and cucumber on top. Pour the prepared dressing over the top, then sprinkle with the baked tofu and parmesan flakes.
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