Name: Sweet Potato & Pumpkin Salad With Tofu Dressing
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2 serving(s)
Cuisine: Cantonese
Ingredients: 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; 3 g salt; 3 g black pepper

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Sweet Potato & Pumpkin Salad With Tofu Dressing

At a Glance

Prep: 45 minutes
Cook: 20 minutes
Total: 1 hour 5 minutes
Servings: 2 serving(s)

Dietary

Vegetarian

Allergens

Soy
Milk

Calories 218.5 per serving 437 for selected servings

Fat 6.7g per serving 13.4g for selected servings

Sugar 8.3g per serving 16.6g for selected servings

Protein 14.5g per serving 29g for selected servings

Carbohydrates 27.9g per serving 55.8g for selected servings

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Equipment

Knife, cutting board, pot, colander, blender, salad bowl

Ingredients

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
3 g salt
3 g black pepper

Instructions

Clean the Potato an Pumpkin with skin and cut it in large cube.
Poach in water to tender but not mush.
Drain and cool down, set aside.
Dressing making.
Use the blender ot mix Tofu, Yogurt, Skim milk and Wasbi together, add the seasoning.
Mix vegetable in Salad bowl first, add the Potato and pumpkin on the top.
and put all the veggie on the top.

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Sweet Potato & Pumpkin Salad With Tofu Dressing

At a Glance

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