Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
220
Calories
9g
Protein
19g
Fat
8g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- =
- 3/4 cup medium-firm tofu (silken is okay)
- 1 1/2 tbsp light oil
- 2 1/2 tbsp freshly squeezed lemon juice
- 1/2 tsp dijon mustard
- 1-2 tbsp minced garlic (more or less to taste)
- 1/4 tsp ground pepper
- 1/2 tsp sea salt
- =
Directions
1
Combine all ingredients in your blender or food processor and whip until smooth.
2
Now, tear the chilled lettuce into bite-sized pieces and place in a large salad bowl. Add the croutons and toss. Pour the dressing over all, and toss again. At this point, you can add a generous helping of Almosen Sprinkle (a parmesan cheese substitute), if desired, and toss yet again. Serve immediately.
Recipe sourced from
fandom