Koya Tofu and Egg Salad – Gluten-Free

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High Protein, Low Carb – KoyaTofu Instead of Macaroni

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

Ingredients ( 8 servings)

  • KoyaTofu (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 KoyaTofu 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 KoyaTofu mixture and mix until evenly combined. Season with salt and pepper.