Photo: Anna Pelzer
Tofu Veggie Salad
8 ingredients
8 servings
openrecipes
"This is an odd combination of ingredients, but ends up being a cool, refreshing, and healthy salad. I learned the recipe from my sister, who never used measurements, so measure according to your taste, and use whatever veggies you like."
Estimated Nutrition (whole recipe, rough)
230
Calories
15g
Protein
6g
Fat
33g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Peas | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound firm tofu, crumbled
- 2 carrots, grated
- 1 cucumber, cleaned and diced
- 6 green onions, chopped
- 2 cups fresh peas
- 1 (2 ounce) can chopped black olives
- 1/4 cup teriyaki sauce
- 2 tablespoons Dijon-style prepared mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes