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Farmers market potato salad

with pepper, tomato, egg and grated tofu
A fresh and seasonal salad with tofu marinated in a delicious homemade Korean sauce, accompanied by scallions, olives and an agave-balsamic vinaigrette.
  • Nice and quick!

    Nice and quick!

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

egg, wheat, soya, gluten, sesame

Utensils:

Ingredients

Potato

Green beans

Italian pepper

Plum tomato

Scallion

Egg

Pitted manzanilla olives

Tofu

Korean sauce

Agave-balsamic vinaigrette

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2548
609
40
7
49
15
9
20
205
571

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Peel the potato and cut it into squares of 2cm. Wash the eggs. Place the potatoes in a pot, cover them with water and add salt to taste. Bring the water to a boil and add the eggs. Remove the eggs after 10 minutes and check the potatoes. Once tender, remove the potatoes from the pot. Drain the water, let them cool down and set aside.
2.
Remove the ends of the green beans and cook them in boiling water for approx. 5 minutes until tender. Drain the water. Wash the vegetables. Chop the pepper, cut the tomato into wedges, finely chop the scallion and cut the olives into quarters. Cut the eggs into slices.
3.
Grate the tofu. Mix the Korean sauce with the tofu in a bowl. Heat 2 tablespoons of oil in a frying pan and sauté the tofu until it starts to brown. Set aside.
4.
Serve a base of potatoes in a soup plate. Add the green beans, tomato, scallion, pepper and egg. Finish with the dressing, grated tofu and olives on top. Ready to be served!
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2548
609
40
7
49
15
9
20
205
571
kJ
kcal
g
g
g
g
g
g
mg
mg