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Before you jump to Tofu and Tomato salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for doing this. The overall economy is impacted by the number of individuals who are suffering from health conditions such as high blood pressure, which is directly associated with poor eating habits. Although we’re always being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most people typically assume that healthy diets require a great deal of work and will significantly alter how they live and eat. It is possible, though, to make several simple changes that can start to make a positive impact to our day-to-day eating habits.
Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your basket that you don’t want to eat. For example, has it crossed your mind to check how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
Hence, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to tofu and tomato salad recipe. To make tofu and tomato salad you only need 6 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Tofu and Tomato salad:
- Use 1 pkg(1lb) momen(firm) tofu
- Prepare 1 tomato, sliced
- Get 11/2 tsp salt
- Get 1/2 tsp Coriander, chopped
- You need Drizzled of sesame oil
- Provide Sprincle of pepper
Instructions to make Tofu and Tomato salad:
- Coat the tofu with salt.
- Wrap the tofu with paper towel, press it under weight to drain. I use a stoneware bowl. Sit in fridge half day/overnight.
- Slice the tofu and a tomato in bite size pieces. Arrange them on a platter in an alternating pattern.
- Scatter chopped coriander leaves over the tofu and tomato. Sprinkle with several grinds of pepper, drizzle sesame oil over them. Serve immediately.
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