Salad with avocado and tofu “Rösti”
Preparation
For 1 Portion
- Slice the tofu into approx. 1 x 1 cm pieces, heat up the margarine in a pan, add the diced tofu and brown the tofu at medium heat until golden on all sides, then leave to cool.
- Purée the soy cooking cream and oil in a tall container, season with cider vinegar and spices.
- Stone the avocado and cut the pulp into strips. Wash and cut the salad.
- Wash the bell pepper, tomato and cucumber and dice coarsely.
- Mix the salad with the vegetables and the avocado in a salad bowl.
- Finally, fold in the dressing and distribute the tofu dices over it.
Nutritional values
| For the entire recipe | |
| Energy | 666 kcal |
| Protein | 17,6 g |
| Fat | 63,7 g |
| Carbohydrates | 5,7 g |
| Ketogenic Quotient | 2,7:1 |