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🍽️ Fruity Tofu Skewer Salad Bowl

498 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-boiling potatoes (cooked the day before)
• 500 g tofu
• salt
• pepper (from the mill)
• 3 tbsp white sesame seeds
• 3 tbsp black sesame seeds
• 2 tbsp peanut oil
• 100 g young mixed salad (e.g. romaine, baby spinach, young chard)
• 200 g raspberries
• 4 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 fig

Instructions

1. 1. Peel the potatoes and cut them into large chunks.
2. 2. Cut the tofu into cubes of approx. 3 cm.
3. 3. Season the tofu cubes with salt and pepper.
4. 4. Mix the sesame seeds in a shallow plate.
5. 5. Roll the tofu cubes in the sesame seeds and press them firmly to coat.
6. 6. Thread the tofu cubes and potato chunks alternately onto skewers.
7. 7. Heat the oil in a frying pan.
8. 8. Fry the skewers all around for approx. 8 minutes until golden brown.
9. 9. Wash the salad thoroughly and spin it dry.
10. 10. Arrange the salad on plates.
11. 11. Select the raspberries.
12. 12. Puree half of the raspberries with vinegar and olive oil.
13. 13. Place the tofu skewers on the salad.
14. 14. Drizzle the skewers with the raspberry vinegar mixture.
15. 15. Sprinkle the remaining whole raspberries over it.
16. 16. Cut the fig into wedges.
17. 17. Add the fig wedges and serve the dish.

Nutrition per serving

• kcal: 498
• Protein: 27 g · Fett/Fat: 31 g · Carbs: 26 g