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Before you jump to Tofu and Tomato salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
The benefits of healthy eating are these days being given more publicity than ever before and there are a number of reasons for doing this. Poor diet is one factor in health conditions such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get us to follow a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, a lot of people think that it takes a great deal of work to eat healthily and that they will need to drastically change their lifestyle. It is possible, however, to make several simple changes that can start to make a difference to our day-to-day eating habits.
In order to see results, it is definitely not a requirement to drastically modify your eating habits. Even more important than completely altering your diet is just substituting healthy eating choices whenever you can. Soon enough, you will discover that you actually prefer to consume healthy foods after you have eaten that way for a while. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.
As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to tofu and tomato salad recipe. To cook tofu and tomato salad you only need 6 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Tofu and Tomato salad:
- Prepare 1 pkg(1lb) momen(firm) tofu
- Use 1 tomato, sliced
- Prepare 11/2 tsp salt
- Provide 1/2 tsp Coriander, chopped
- Prepare Drizzled of sesame oil
- Prepare Sprincle of pepper
Steps to make Tofu and Tomato salad:
- Coat the tofu with salt.
- Wrap the tofu with paper towel, press it under weight to drain. I use a stoneware bowl. Sit in fridge half day/overnight.
- Slice the tofu and a tomato in bite size pieces. Arrange them on a platter in an alternating pattern.
- Scatter chopped coriander leaves over the tofu and tomato. Sprinkle with several grinds of pepper, drizzle sesame oil over them. Serve immediately.
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