Mexican salad a la Diabla
with peppers, tomatoes, sautéed tofu and pickles
A very tasty salad with crunchy peppers and pickles dressed with a base of sriracha and ketchup to give it an interesting sweet and spicy touch.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten
Utensils:
Ingredients
Tofu
Soy sauce
Italian pepper
Red pepper
Tomato
Red onion
Sweet and sour pickles
Garlic
Sriracha sauce
Ketchup
Apple cider vinegar
Tender wheat
Chives
Cornstarch
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3029
724
29
4
750
20
20
25
0
1449
kJ
kcal
g
g
g
g
g
g
mg
mg