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Not all dinners/meals when maintaining a good food plan need to be simple, bland and boring. Presenting my ‘Protein Punch Vegan Salad’ which is Gluten free, Vegan and filled with protein enough to keep you going for long. This literally can be made under 20 mins with just little to no planning in advance.

 

Print Recipe
Protein Punch Vegan Salad Yum
Course Supper
Cuisine International
Prep Time 6 hours
Cook Time 20 minutes
Servings
Person
Ingredients
Course Supper
Cuisine International
Prep Time 6 hours
Cook Time 20 minutes
Servings
Person
Ingredients
Instructions
  1. In a pan, heat the oil and add the onion. Cook it for a minute and add the coriander powder, red chilli powder and garam masala.
  2. The spices should be added on a low flame and cooked for another minutes and then the chickpeas should be added. Add salt to this and let this cook for 10 minutes. Transfer this to a bowl.
  3. In the same pan add the wash spinach and let it cook for 5 minutes on medium flame. The leaves will get wilted. Add lime juice and some salt and pepper (optional). Transfer this to a bowl.
  4. Meanwhile boil the tofu cubes with a pinch of salt for 5-10 minutes. Discard the water.
  5. Once the spinach is cooked, toss the tofu cubes to the pan and add some salt and dried herbs and mix everything well.
  6. Serve everything like a Buddha Bowl and add more lime juice on the top is desired. Enjoy 🙂
Recipe Notes

I believe in using whole spices without grinding them very fine as I feel that’s how I can preserve their original fragrance. Incase you don’t like it that, you can use a pestle and mortar to coarse pound the spices or a mixer.

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#stayhealthysuppers by Spice Trip with Paulami

Protein Punch Vegan Salad


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