Cucumber With Tofu
|Crumbled tofu||1 Cup (16 tbs)|
|Olive oil||2 Teaspoon|
|Red chili powder||1 Teaspoon|
|Lime juice||2 Tablespoon|
|Chopped fresh coriander||1 Cup (16 tbs)|
|Green chili||1 , chopped|
|Papads||2 , roasted|
|Grated parmesan cheese||1 Tablespoon|
|Rock salt||To Taste|
Heat the olive oil in a saucepan and add the tofu to it.
Stir fry for a minute and then add the rock salt, red chillie powder and stir fry till the fat oozes out of the tofu.
Leave to cool.
Chop the cucumber in the middle lengthwise and then cut into roundels.
In a big howl put in the, cooled tofu and the cucumber and add the coriander, rock salt, lime juice and green chilies and mix well.
Break the roasted.
Papad into medium sized pieces and mix it with the tofu cucumber salad just before serving.
Garnish with the grated cheese.
Makes a great evening snack or a meal by itself if you are in the mood for a light, nourishing meal which tingles the taste buds.
Serving size: Complete recipe
Calories 414 Calories from Fat 199
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 5.2 g25.8%
Trans Fat 0 g
Cholesterol 14 mg4.7%
Sodium 941.2 mg39.2%
Total Carbohydrates 31 g10.4%
Dietary Fiber 7.7 g30.9%
Sugars 7 g
Protein 25 g50%
Vitamin A 72.1% Vitamin C 88.5%
Calcium 32.5% Iron 27.6%
*Based on a 2000 Calorie diet