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🍽️ Crispy Tofu Bean Salad with Radicchio

362 kcal · 30 min · 4 servings

Crispy Tofu Bean Salad with Radicchio Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring two liters of salted water to a boil in a large pot.
  2. 2. Thoroughly wash the beans and trim off the ends.
  3. 3. Cook the beans in the boiling salted water for about eight to ten minutes until they are al dente.
  4. 4. Drain the beans in a colander and rinse them immediately with cold water to stop the cooking process.
  5. 5. Let the beetroot drain well and cut it into small cubes.
  6. 6. Wash the apple, quarter it, and remove the core.
  7. 7. Cut the apple into small cubes as well.
  8. 8. Wash the mint and pat it dry with a kitchen towel.
  9. 9. Pluck the mint leaves from the stems and slice them into thin strips.
  10. 10. Wash the lime and cut it in half.
  11. 11. Squeeze the juice out of the lime.
  12. 12. Wash the radicchio and slice it into thin strips.
  13. 13. Mix the yogurt, milk, lime juice, and honey well in a large bowl.
  14. 14. Season the sauce to taste with salt and pepper.
  15. 15. Pat the tofu dry with kitchen paper and cut it into cubes.
  16. 16. Peel the garlic and slice it into thin pieces.
  17. 17. Heat the oil in a frying pan over high heat.
  18. 18. Season the tofu cubes with salt and pepper.
  19. 19. Fry the tofu for about five minutes until golden brown.
  20. 20. Add the garlic to the pan and fry it for another two minutes.
  21. 21. Add all prepared ingredients (beans, beetroot, apple, mint, radicchio) to the bowl with the sauce.
  22. 22. Mix everything well so that the sauce coats all ingredients evenly.
  23. 23. Plate the salad.
  24. 24. Place the crispy tofu on top of the salad and serve immediately.

Nutrition per serving