Spring means light, fresh salads, but that doesn't mean they'll leave you feeling hungry. FitSugar reader prepel shared this versatile and filling recipe for a baked tofu and buckwheat Spring salad in our Healthy Recipe group.
Delicious filling salad that can easily be adapted to your own needs.
- 1/3 c cooked buckwheat groats (not Kasha)
- 75 g firm tofu (or protein of choice)
- 1 carrot, sliced
- 1 tomato, sliced
- 3/4 c cucumber slices
- 1/3 c fennel sliced
- 50 g avocado, sliced and cubed
- 1 c butter lettuce (or lettuce of choice)
- 1 olive, sliced
Cook buckwheat (I cooked 1/3 c raw buckwheat groats with 2 c water). Bring to a boil, and simmer for 20 minutes. Preheat oven to 375 F. Cube tofu and mix with 1/2 tsp olive oil. I also added 1 tsp curry but you can totally omit that if you don't like it. Place in oven and bake for 20 minutes. Now wash, peel and chop/slice your vegetables and place in a bowl. This took me 20 minutes so my buckwheat and tofu was done just as I finished up the slicing. Drain buckwheat and measure 1/3 c cooked and add to bowl. Chop the tofu to smaller slices and add to the salad. Dress the salad however you like, I ate it without anything so the veggies stay crisp and fresh.
Nutrition: 294 calories, 14g protein, 13 g fiber, 12 g fat (healthy fats!)
- Main Dishes
- North American