Recipes

Warm Tofu And Pomegranata Salad

Preparation

20 minutes

Cooking

40 minutes

Total

60 minutes

Portion(s)

4 portions

Ingredients

  • 1 medium sweet potato, peeled and cubed
  • 10 ml (2 tsp) ground ginger Salt and pepper to taste
  • 15 ml (1 tbsp) avocado oil (or other oil)
  • 1 block (454g) firm tofu, cubed 15 ml (1 tbsp) soy sauce
  • 15 ml (1 tbsp) fresh ginger
  • 1 zucchini, cut into half rounds
  • 1 seeded pomegranate (click here for an easy and effective method)
  • 1 avocado, cubed
  • 4 cups spinach (about 140g)
  • 65 ml (1/4 cup) pumpkin seeds

Vinaigrette

  • 30 ml (2 tbsp) rice vinegar (or white wine)
  • 30 ml (2 tbsp) toasted sesame oil
  • 15 ml (1 tbsp) soy or tamari sauce
  • 1 clove garlic, chopped
  • 5 ml (1 tsp) ground ginger

Preparation

1- Preheat the oven to 425°F (230°C). Line a box plate with parchment paper.

2- On the baking sheet, mix the sweet potatoes with the oil, ginger, salt and pepper. Cook for about 30 minutes, stirring occasionally, then let cool.

3- Meanwhile, in a non-stick skillet, brown the tofu in oil with the soy sauce, fresh ginger and pepper for about 5 minutes, stirring occasionally.

4- Add the courgette and continue cooking for 5 minutes.

5- In a large bowl, place the sweet potatoes, tofu and zucchini mixture, avocados, spinach and pomegranate seeds and mix.

Nutritional Value per portion

Energy : 460 kcals
Proteins : 27 g
Carbohydrates : 31 g
Total Fat: 28 g
Sodium : 800 mg
Fibers : 8 g

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