Rice, tofu and broccoli. In the form of a salad with fresh herbs and dried fruit, this Asian-style salad of tofu, rice and broccoli is a vegetarian combination that I usually turn to two to three nights a week. In addition to being quick for dinner, it is rich in protein and vegetable fiber.
Undoubtedly, one salad is a great option for dinner. Especially in the summer season, when we don’t want to turn on the stove, pouring the ingredients we have in the fridge onto the plate, along with a dressing, is a great idea. And if we can take advantage of the leftovers from other dishes to make them more complete, it is a double success.
Broccoli is an extremely healthy vegetable, it has beneficial effects on the cardiovascular system and anti-inflammatory and antioxidant properties are attributed to it. Together with basmati rice and tofu marinated in soy sauce, it achieves a satiating combination, but without being excessive to be able to sleep well. The rice provides the hydrates, the tofu the proteins, the pistachios the fat and the broccoli the vitamins and antioxidants.
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Leftovers, if any, keep for several days in the fridge. Even to transport in an airtight container and eat at the office the next day, it is an interesting option. What else can be added to the salad? Crushed and toasted peanuts before serving, or even a handful of raisins for a sweet contrast. Same serve with rice noodles, soba or ramen instead of basmati rice for a 100% Asian dish.
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