Koya Tofu and Egg Salad – Gluten-Free

Published on

High Protein, Low Carb – Koya Tofu Instead of Macaroni

Cooking time: 40 minutes
Calories: 160 kcal (per serving)
Salt: 0.6g (per serving)

Ingredients ( 8 servings)

  • Koya Tofu (Sliced): 60g
  • Milk: 400ml
  • Salt:2g
  • Egg: 100g (2 eggs)
  • Cabbege: 80g
  • Carrot: 40g
  • Onion:40g
  • [A] Plain Yogurt: 120g/ Mayonnaise: 60g/ Salt, Pepper: as you like

Allergen Information

Egg, Soy, Milk constituent

How to cook

  1. Put the milk and salt in a saucepan and bring to a boil. Add the Koya Tofu and simmer over medium heat until the liquid has reduced completely. Let it cool.
  2. Chop the boiled eggs roughly. Cut the carrot into quarter-rounds, boil until tender, and let cool. Shred the cabbage. Slice the onion thinly, soak in water to remove its sharpness, then drain and pat dry with paper towels.
  3. Combine the seasonings A in a bowl, add the vegetables and toss to coat. Add the cooled Koya Tofu mixture and mix until evenly combined. Season with salt and pepper.