Mung Bean & Tofu Salad Recipe With Sweet Potatoes, Cucumbers & Tomatoes
A high protein Continental recipe with green moong sprouts, tofu - cubed, sweet potato - cubed. Ready in 25 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
13 steps- 1
To begin making the Mung Bean & Tofu Salad with sweet potatoes, cucumbers and tomatoes, first place a pan on the heat
tofu - cubed(1/2 cup)sweet potato - cubed(1/2 cup)cucumber - chopped(1/4 cup)cherry tomatoes - quartered(6)sweet chutney (date & tamarind)(1 teaspoon) - 2
Add 1/2 teaspoon of oil, add in the sprouted mung beans and saute them well, on a medium heat for 2 to 3 minutes
- 3
Once they are just tossed slightly, transfer them into a bowl
- 4
In the same pan add another ½ teaspoon of oil and add the cubed tofu
tofu - cubed(1/2 cup)sweet potato - cubed(1/2 cup) - 5
Stir fry gently till slightly brown on all sides
- 6
Turn off the heat, add ½ teaspoon of lime juice and toss
lemon juice(1 tablespoon)tablespoons lemon juice - divided(2) - 7
Then, combine all the masalas under “Dry Masalas” in a small bowl
chaat masala powder(1/2 teaspoon) - 8
Sprinkle a generous pinch of the masalas into the tofu and toss well
tofu - cubed(1/2 cup)chaat masala powder(1/2 teaspoon) - 9
Set aside till later use
- 10
In a salad bowl add sautéed sprouts, stir fried and spiced tofu, and the rest of the chopped vegetables
green moong sprouts(1 cup)tofu - cubed(1/2 cup)cucumber - chopped(1/4 cup)tablespoons coriander (dhania) leaves - finely chopped(2)green chilli - finely chopped(1) - 11
Add the green chutney and sweet chutney to the salad, add extra lime juice and a pinch of the dry masala mix over it and toss well once more, will well combined
green moong sprouts(1 cup)sweet potato - cubed(1/2 cup)green chilli - finely chopped(1)lemon juice(1 tablespoon)green chutney (coriander & mint)(1 tablespoon)sweet chutney (date & tamarind)(1 teaspoon)tablespoons lemon juice - divided(2)chaat masala powder(1/2 teaspoon) - 12
Arrange lettuce leaves like cups in a platter and scoop spoonfuls of the salad onto them, garnished with pomegranate arils and sev (optional) if you wish to
tablespoons coriander (dhania) leaves - finely chopped(2)fresh pomegranate fruit kernelssev - (optional)to 3 lettuce leaves - to serve(2) - 13
Serve the Mung Bean & Tofu Salad along with Cream of Celery Soup for a weeknight dinner
tofu - cubed(1/2 cup)to 3 lettuce leaves - to serve(2)
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Mung Bean & Tofu Salad Recipe With Sweet Potatoes, Cucumbers & Tomatoes
A high protein Continental recipe with green moong sprouts, tofu - cubed, sweet potato - cubed. Ready in 25 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Mung Bean & Tofu Salad with sweet potatoes, cucumbers and tomatoes, first place a pan on the heat
tofu - cubed(1/2 cup)sweet potato - cubed(1/2 cup)cucumber - chopped(1/4 cup)cherry tomatoes - quartered(6)sweet chutney (date & tamarind)(1 teaspoon) - 2
Add 1/2 teaspoon of oil, add in the sprouted mung beans and saute them well, on a medium heat for 2 to 3 minutes
- 3
Once they are just tossed slightly, transfer them into a bowl
- 4
In the same pan add another ½ teaspoon of oil and add the cubed tofu
tofu - cubed(1/2 cup)sweet potato - cubed(1/2 cup) - 5
Stir fry gently till slightly brown on all sides
- 6
Turn off the heat, add ½ teaspoon of lime juice and toss
lemon juice(1 tablespoon)tablespoons lemon juice - divided(2) - 7
Then, combine all the masalas under “Dry Masalas” in a small bowl
chaat masala powder(1/2 teaspoon) - 8
Sprinkle a generous pinch of the masalas into the tofu and toss well
tofu - cubed(1/2 cup)chaat masala powder(1/2 teaspoon) - 9
Set aside till later use
- 10
In a salad bowl add sautéed sprouts, stir fried and spiced tofu, and the rest of the chopped vegetables
green moong sprouts(1 cup)tofu - cubed(1/2 cup)cucumber - chopped(1/4 cup)tablespoons coriander (dhania) leaves - finely chopped(2)green chilli - finely chopped(1) - 11
Add the green chutney and sweet chutney to the salad, add extra lime juice and a pinch of the dry masala mix over it and toss well once more, will well combined
green moong sprouts(1 cup)sweet potato - cubed(1/2 cup)green chilli - finely chopped(1)lemon juice(1 tablespoon)green chutney (coriander & mint)(1 tablespoon)sweet chutney (date & tamarind)(1 teaspoon)tablespoons lemon juice - divided(2)chaat masala powder(1/2 teaspoon) - 12
Arrange lettuce leaves like cups in a platter and scoop spoonfuls of the salad onto them, garnished with pomegranate arils and sev (optional) if you wish to
tablespoons coriander (dhania) leaves - finely chopped(2)fresh pomegranate fruit kernelssev - (optional)to 3 lettuce leaves - to serve(2) - 13
Serve the Mung Bean & Tofu Salad along with Cream of Celery Soup for a weeknight dinner
tofu - cubed(1/2 cup)to 3 lettuce leaves - to serve(2)
Rate this recipe
