Tofu Salad
This Tofu Salad, High in Protein, Low-carb, and Vegan. It is a delicious combination of tofu, zucchini, lemon, and lotus root in a flavorful dressing.
Servings: 2
Calories: 120kcal
Ingredients
- 5 sea shrimp
- 1/4 teaspoon salt
- 100g extra-firm of tofu drained and cut into 1-2cm cubes
- 1/2 teaspoon chili powder
- 1 teaspoon honey
- 2 teaspoons ketchup
- 1 teaspoon fish sauce
- 1 teaspoon olive oil
- 2 teaspoons Korean spicy sauce
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 zucchini shredded
- lemon slices
- Thai hot sauce option
- Salad
- 160g lotus root sliced
Instructions
- Rub the shrimps with a teaspoon of salt and rinse immediately.
- Make the sauce mixture, combine chili powder, honey, ketchup, fish sauce, olive oil, Korean spicy sauce, lemon juice, and salt in a bowl. Set aside.
- Mix the lotus root, shrimp, and 3/4 sauce mixture in a fresh bag.
- Add tofu into the other 1/4 sauce mixture and make each side of tofu covered with a thin sauce mixture.
- Preheat oven to 356℉. Place the ingredients on a baking sheet and roast them for 20-23 minutes.
- Whisk together the zucchini and lemon slices with the baked ingredients on a plate. Drizzle the dressing over the salad and serve it.