Tofu Salad

This refreshing Tofu Salad combines soft tofu with crisp vegetables and a zesty sesame dressing, making it a perfect low-carb Japanese breakfast option. It's light yet satisfying, showcasing the delicate flavors of traditional Japanese cuisine.

Ingredients

• Silken Tofu - 300 grams
• Cucumber - 100 grams, thinly sliced
• Radish - 50 grams, thinly sliced
• Carrot - 50 grams, julienned
• Nori (seaweed) - 1 sheet, cut into strips
• Green Onion - 2 stalks, finely chopped
• Sesame Oil - 1 tablespoon
• Soy Sauce - 1 tablespoon
• Rice Vinegar - 1 tablespoon
• Sesame Seeds - 1 teaspoon, toasted
• Salt - to taste
• Black Pepper - to taste

Steps

1. Start by draining the silken tofu and gently patting it dry with a paper towel.
2. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, salt, and black pepper to create the dressing.
3. In a serving bowl, place the tofu and use a fork to break it into bite-sized pieces.
4. Add the sliced cucumber, radish, and julienned carrot to the bowl with the tofu.
5. Pour the dressing over the tofu and vegetables, then gently toss to combine.
6. Sprinkle the chopped green onion and toasted sesame seeds over the top, along with the nori strips.
7. Serve immediately, or chill in the refrigerator for a few minutes before serving for a refreshing touch.

Nutrition

• Calories: 180
• Protein: 14 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu, which supports muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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