Informations supplémentaires
30 min.
|
436 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into cubes and place on a baking sheet lined with baking paper. Mix with a drizzle of oil, the oregano, salt and pepper. Bake in the oven for 22-25 minutes until colored.
2. Setup
Thinly slice the onion, cucumber and tomato. Grate the carrot. Cut the tofu into cubes. Separate the lettuce leaves.
3. Cook the tofu
Heat a generous drizzle of oil in a pan over medium-high heat. Cook the tofu 5-7 minutes until colored and crispy. Add salt and pepper. Remove from the pan with a slotted spoon and mix in a bowl with the Piri Piri sauce. If desired, you can save some sauce to serve as a dip.
4. Make the salad
Mix the lettuce with the carrot, tomato, onion, cucumber, a drizzle of oil, salt and pepper.
5. Plate your dish
Serve the tofu with the potatoes and the salad. Bon appétit!
300gTofu
120mlPiri Piri Sauce
0.5unitBoston Lettuce
1unitCarrot(s)
1unitTomato(es)
1unitLebanese Cucumber(s)
0.5unitRed Onion(s)
500gYellow Potato(es)
2gDried Oregano
What you need
pan, bowls, box grater, sheet pan, cooking paper, slotted spoon
436 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
77g
26%
fat
8g
12%
cholesterol
0mg
fiber
10g
40%
protein
19g
saturated
1g
5%
sodium
729mg
30%
sugar
28g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg