Ensalada prensada con revuelto de tofu

Pressed Salad with Crumbled Tofu 

For SHA Wellness Clinic
|
Thursday August 25th, 2016
Healthy nutrition

Salads are the most refreshing meal to have in summer and what our bodies crave the most. It’s important to eat according to the seasons and listen to our bodies. That’s why, in summer, when temperatures are higher, our body will naturally crave lighter, cooling foods. This Pressed Salad with Crumbled Tofu is the perfect salad to have as a nourishing meal in summer. The combination of the cooling and refreshing foods like cabbage, celery, radishes, cucumber and parsley and the plant-based protein from the tofu, make this meal the perfect balance of vegetables and protein, leaving you feeling satisfied and full of energy.

Try making this salad either as a main course, or as a side dish.

 

Pressed Salad with Crumbled Tofu

 

Ingredients:

  • 1 tbsp finely-chopped parsley
  • 1 cup Chinese cabbage, finely sliced
  • 1 cucumber, peeled and sliced
  • 1 celery stalk, finely sliced
  • 3 radishes, finely sliced
  • 1/4 block tofu crumbled
  • 1 tbsp umeboshi vinegar
  • 4 tbsp brown rice vinegar
  • 2 cups spring water

 

Preparation:

  • Place the Chinese cabbage, celery, cucumbers and radishes in a bowl. Add the salt and mix through. Press with a weight for about 15 minutes.
  • Mix the tofu and umeboshi together. Allow to stand for about 15 minutes. Remove weight and discard any liquid.
  • Add the parsley and tofu to the salad and mix gently.

 

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