Yes, I've done it this time! NO meat in this salad and vegans can substitute the egg with something else. I pigged out on pizzas yesterday so for lunch today, I decided to be a good girl and eat something that is full of fibre and healthy. Following my '
Almost Vegan Salad', I used spinach as the base vegetable (you guys can figure out that this is one of my favourite vegetables) but I changed everything else.
Ingredients:
2 cups baby spinach
1 cup pumpkin, diced
1 egg
1 firm beancurd (we call this tau kwa)
1 tsp chia seeds
1 tsp balsamic vinegar
1 tbsp sesame sauce
2 tsp truffle oil/ extra virgin olive oil
salt and pepper to taste
Method:
- Fry the beancurd until it is slightly browned on all sides. Take out and then cut it up into cubes or oblong pieces as seen above
- While frying the beancurd, boil the pumpkin in lightly salted water until soft
- Poach the egg
- Build your salad with the spinach, followed by the beancurd, the pumpkin and then the egg on top
- Drizzle the sesame sauce, vinegar and truffle oil over the salad
- Toss and insert into mouth for healthy pleasure
This meal contains about
300 calories and bulk of it comes from the tofu. If you want less tofu, you can halve it and then add in tempe or some meats/seafood/mushroom. Please don't overdo the olive oil because just like any other oils, if eaten in excess, it will turn into fats in your body.
Comments
Post a Comment