TOTAL TIME: 20 MINS
SERVINGS: 1
CALORIES/SERVING: 319 CALS
INGREDIENTS
80 Gram cherry tomatoes (chopped in half)
50 Gram cucumber (chopped)
90 Gram silken tofu (uncooked)
150 Gram mushroom (chopped)
50 Gram baby spinach leaves
10 ml olive oil
10 Gram hemp hearts/seeds
10 Gram sunflower kernels
1 Teaspoon turmeric powder
1 garlic clove (crushed)
METHOD
Heat half of the olive oil in a non-stick fry pan over medium heat and cook the silken tofu with turmeric for 5-7 minutes, stirring occasionally. Once cooked set aside
Whilst the tofu is cooking, heat the remaining olive oil in a separate non-stick fry pan over medium heat and saute the mushrooms and baby spinach leaves with garlic and cracked pepper for 5 minutes
Add the silken tofu, mushroom, spinach and cucumber to a bowl
Sprinkle the hemp seeds and sunflower seeds over the top
Serve
NUTRITION
Serving size 492g
Calories 319 cal
Protein 20.8g
Fat, total 21.5g
- saturated 2.8g
Carbohydrate 5.5g
- sugars 4.9g
Sodium 89mg
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