Yes, it looks like this is a huge ingredient list compared to any other of my post. But since you pretty much trow everything together it’s not really that much work. I bought this salad a while ago and I liked it, except that the container I bought had real egg in it. I took it out, but I really thought that was a waste of food, so I decided to make it myself. Instead of real egg I used the recipe for the tofu scrambled egg, but instead of cutting the tofu into small pieces I cut it into small strips to make it look like the strips of egg I had in the salad.

Also, the original didn’t have noodles in it, but since i was having it for dinner I added the noodles. If you’re heaving it for lunch, just reduce the amount of leave it out.

There are some pictures missing, but that was my fault. I deleted some of them when making it the first time, but when I made it the second time I was home so late I just wanted to eat instead of taking pictures.

What do you need (1 serving)

  • Salad
    • 75-100 gr. of lettuce
    • 75 gr. of radish (I used a mix with some other stuff in there as well
    • 100 gr. of cucumber
    • 50 gr. soybeans
    • 5 gr. seaweed
    • noodles
  • Dressing
    • 1 tablespoon of soy sauce
    • 1 teaspoon of agave
    • 1 tablespoon of white wine vinegar
    • paprika and garlic powder
  • ‘egg’
    • 50 gr of firm tofu
    • 10 gr. of Nutritional Yeast
    • turmeric powder
    • garlic powder

 

Start by cooking the noodles according to the directions on the package. Cut the tofu into strips and mix with the Nutritional Yeast, turmeric and garlic powder. Let the tofu marinade for a few minutes before baking it in some oil. Mix the ingredients for the dressing and set aside.

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Remove the skin of the cucumber (if you like) and cut into halves, put it in a bowl together with the lettuce and add the radish and soy beans. I can get soy beans at the supermarket now a days, but if you can’t check out the asian food markets or online. For the seaweed you can also use nori sheets and break them into small pieces. After baking the ‘egg’, put them on top of the salad.

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Pour over the dressing. Drain the noodles and mix everything together. Finish up with the seaweed (which I forgot for the picture) and enjoy!

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