Koya Tofu Mustard Salad – Gluten-Free & Egg-Free

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High Protein, Low Carb – Koya Tofu Instead of Macaroni

Cooking time: 40 minutes
Calories: 95 kcal (per serving)
Salt: 0.7g (per serving)

Ingredients ( 8 servings)

  • Koya Tofu (Sliced): 60g
  • Milk: 400ml
  • Salt:2g
  • Cabbege: 60g
  • Onion: 60g
  • Carrot: 40g
  • [A]Plain Yogurt: 120g/ Grain Mustard: 20g/ Salt: 2g/ Pepper: 0.2g

Allergen Information

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 midium heat until the liquid has reduced completely. Let it cool.
  2. Shred the cabbage and carrot. Slice the onion thinly, soak it 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.