Thai Mushroom Salad with Tofu

Thai Mushroom Salad with Tofu

Enjoy our vegan recipe Thai Mushroom Salad with Tofu by feastr. Ideal to lose weight. Low Carb, High Protein, and very tasty.

Nutritional information:

Calories1927 kJ (460 kcal)
Protein38 g
Fat24 g
Carbohydrates18 g
Fiber9 g

Utensils:

large pot, chef's knife, cutting board, non-stick frying pan, bowl

Recipe instructions:

1

In a bowl, crumble the tofu with a fork, add into a kitchen towel, close and press as much liquid out of the tofu as possible. Put the tofu back into the bowl.

  • 5.3 oz Tofu
    5.3 oz Tofu
2

Finely chop the onion, mint, cilantro. Clean the mushrooms, cut into quarters and transfer to the bowl.

  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
  • 10 leaves of Mint, fresh (~ 0.2 oz)
    10 leaves of Mint, fresh (~ 0.2 oz)
  • 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
    2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
  • 4.4 oz Mushrooms
    4.4 oz Mushrooms
3

Add the sugar, crushed pepper, soy sauce, and lime juice and mix well.

  • 1 tsp Granulated sugar
    1 tsp Granulated sugar
  • 1 tsp Crushed pepper
    1 tsp Crushed pepper
  • 2 ⁠½ Tbsp Soy sauce, light
    2 ⁠½ Tbsp Soy sauce, light
  • ½ Lime, organic (~ 0.7 oz)
    ½ Lime, organic (~ 0.7 oz)
4

Heat the canola oil in a non-stick frying pan over medium heat. Add the contents of the bowl and fry until the onions turn translucent.

  • 1 tsp Canola oil
    1 tsp Canola oil
5

Serve and top with the peanuts.

  • 1 ⁠½ Tbsp Peanuts, roasted
    1 ⁠½ Tbsp Peanuts, roasted
6

Enjoy your meal!