Keto salad with avocado & tofurösti
Preparation
- Cut tofu into approx. 1 x 1 cm pieces, heat margarine in a frying pan, add diced tofu and fry over medium heat until golden brown on all sides, let cool.
- Puree soy cooking cream and oil in a tall container, season with apple cider vinegar and spices.
- Pit the avocado and cut the flesh into strips. Wash and cut the lettuce. Wash and coarsely dice the bell pepper, tomato, cucumber. Mix the lettuce with the vegetables and avocado in a salad bowl. Finally, fold in the dressing and add the Tofu cubes distribute over it.
Ingredients
| Ingredient | Quantity |
|---|---|
| Iceberg lettuce | 90 g |
| Cucumber | 50 g |
| Avocado | 100 g |
| Tomato | 50 g |
| Bell bell pepper | 30 g |
| Cut firm tofu | 80 g |
| Kanso KetoMargarine | 10 g |
| Soy cooking cream Cuisine, Alpro | 40 g |
| Kanso KetoMCT Oil 100% | 20 g |
| Apple cider vinegar | 10 g |
| Salt | According to demand |
| Lemon pepper | According to demand |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
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