Thursday, August 28, 2008

Tofu Salad

100 gms Tofu (Soyabean curd)
1 Medium-sized Beetroot
1 Small Purple Cabbage
2 Carrots
1 tsp Lemon juice
Salt & Pepper to taste

Dice the Tofu slab into cubes. Grate the Beetroot and chop up the Cabbage into coarse shreds. Take care to not chop to not chop it up too fine. you could grate the Carrots if you like. But using a vegetable peeler instead will give you very thin, almost translucent carrot slice that taste better and crunchier in this salad. Lightly toss all of these ingredients together in a large bowl with Lemon juice and sprinkle some Salt and Pepper. Let the salad sit for at least half an hour in the refrigerator before you serve it. This will allow the Tofu to absorb all the juicy flavours of the salad by the time you serve it.

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