The Body Combat Salad
"I developed this with my personal trainer to meet my nutritional needs after a morning workout. It packs such a nutritional punch, and gives me the protein I need without the meat. Vegan, Low-Carb, High-Protein, Gluten-, Dairy- and Egg-Free"
- Ready In:
- 7mins
- Ingredients:
- 11
- Serves:
-
1
ingredients
- 150 g extra firm tofu, sliced into strips
- 2 teaspoons soy sauce
- cracked black pepper
- 1 cup Baby Spinach
- 1 small lebanese cucumber, thinly sliced
- 2 tablespoons mung bean sprouts
- 1⁄2 avocado, thinly sliced
- 1 cup snow peas, trimmed
- 1 tablespoon pumpkin seeds
- 1⁄4 lemon, juiced
- 1 teaspoon olive oil
directions
- Marinate the tofu in the soy sauce and black pepper for as long as you can - overnight is good but sometimes 10 minutes in the morning is all I can do!
- Pan-fry (or microwave) until liquid has evaporated and tofu is starting to brown.
- Toss together all the vegetables with the lemon juice and olive oil. When the tofu has cooled to room temperature, toss it through the salad.
- If packing in a lunchbox, skip adding the lemon juice and olive oil, and just pack the 1/4 lemon wedge in the box with the salad. Tastes almost the same and saves hassle.
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Reviews
-
Thanks for posting this recipe. I've made it several times now and it makes a very satisfying lunch which keeps me full all afternoon. It's very tasty, although sometimes i find the lemon too acidic for my taste and water it down a bit. I've also tried it with the tofu that comes pre-marinated on days when i'm in a big rush, and that is very tasty too, although obviously adds a bit of sugar to the calorie count. It keeps well all day and i've even forgotten it overnight and eaten it a day and a half after preparing it and it kept very well. cheers :)
RECIPE SUBMITTED BY
I'm a 23 year old English teacher from Sydney, Australia. I love health and nutrition, I'm quite sporty, and like cooking healthy feasts for myself and my friends! I'm always on the lookout for new and interesting ways for cooking on a budget.
