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Autumn-Inspired Sweet Potato, Pumpkin, and Tofu Salad Recipe

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Ingredients

Adjust Servings:
150 g sweet potatoes (purple one)
150 g japanese pumpkin
30 g cherry tomatoes
30 g red onions
30 g cucumbers
150 g romaine lettuce
150 g red leaf lettuce
250 g tofu (beancurd)
100 ml plain yogurt
100 ml skim milk

Nutritional information

218.5
Calories
60g
Calories From Fat
6.7g
Total Fat
1.9 g
Saturated Fat
7.6mg
Cholesterol
700.1mg
Sodium
27.9g
Carbs
4.3g
Dietary Fiber
8.3g
Sugars
14.5g
Protein
417g
Serving Size (g)
2
Serving Size

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Autumn-Inspired Sweet Potato, Pumpkin, and Tofu Salad Recipe

Features:
    Cuisine:

    The cooking techniques are intriguing.

    • 85 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Sweet Potato & Pumpkin Salad With Tofu Dressing


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    Steps

    1
    Done

    Clean the Potato an Pumpkin With Skin and Cut It in Large Cube.

    2
    Done

    Poach in Water to Tender but not Mush.

    3
    Done

    Drain and Cool Down, Set Aside.

    4
    Done

    Dressing Making.

    5
    Done

    Use the Blender Ot Mix Tofu, Yogurt, Skim Milk and Wasbi Together, Add the Seasoning.

    6
    Done

    Mix Vegetable in Salad Bowl First, Add the Potato and Pumpkin on the Top.

    7
    Done

    and Put All the Veggie on the Top.

    Avatar Of Giada Keith

    Giada Keith

    Pasta perfectionist creating handmade noodles and sauces that transport you to Italy.

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