Try this super easy salad that is packed full of fibre and with two vegies per serve.
The ingredient of Lemon Garlic Tofu With Barley And Kale Salad Recipe
- 1 2 cup pearl barley rinsed drained
- 4 eggs
- 1 tablespoon lemon herb and garlic seasoning
- 500g packet firm tofu drained thickly sliced
- 1 4 cup extra virgin olive oil
- 1 2 bunch kale trimmed
- 2 garlic cloves thinly sliced
- 2 celery stalks thinly sliced
- 1 red onion halved thinly sliced
- 200g packet shelled edamame thawed
- 1 4 cup lemon juice
- 4 real foods whole grain thins ancient grains broken into large pieces
- 1 small avocado cut into wedges
The Instruction of lemon garlic tofu with barley and kale salad recipe
- cook barley in a large saucepan of boiling water for 40 minutes or until just tender drain refresh under cold water drain well
- meanwhile place eggs in a small saucepan cover with water bring to the boil boil for 4 minutes drain refresh under cold water peel
- meanwhile place seasoning on a large plate add tofu turn to lightly coat heat 1 tablespoon oil in a large deep frying pan over medium high heat add tofu cook for 4 minutes each side or until golden transfer to a large plate cover to keep warm
- meanwhile remove and discard stems and centre veins from kale roughly chop leaves
- heat 1 tablespoon oil in pan add kale cook stirring for 6 minutes or until bright green and tender add garlic cook stirring for 1 minute or until fragrant remove from heat add barley celery onion edamame and lemon juice toss to combine
- arrange whole grain thins on serving plates spoon over barley mixture top with tofu and avocado halve eggs and arrange on salad drizzle with remaining oil serve
Nutritions of Lemon Garlic Tofu With Barley And Kale Salad Recipe
calories: 587 462 caloriescalories: 33 7 grams fat
calories: 6 1 grams saturated fat
calories: 31 3 grams carbohydrates
calories: n a
calories: n a
calories: 34 9 grams protein
calories: 215 milligrams cholesterol
calories: 350 milligrams sodium
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calories: nutritioninformation