Mung Bean, Tofu and Cucumber Salad (Vegan)

• Sponsor: Calgary.isGreen
• Author: Marinus Hoogendoorn

Prep-time: 10 minutes      Cooking time: 20 min      Calories: 485.0

Mung beans suit perfectly to make sprouts, by themselves they are a not only a great source of protein and anti- oxidants, they taste delicious also.

Combined with crispy tofu, bell pepper and refreshing cucumber this makes a wonderful lunch.

Ingredients:     Serves: 4

• 2 cups raw mung beans
• 1 medium sized bell pepper (cut in strips)
• 2 blocks firm tofu
• 1 tbsp rice flour
• 1 medium size cucumber
• 2 tbsp vegan margarine
• 2 tbsp chopped dill
• Sea salt
• Black pepper
• 2 tbsp lemon juice
• 6 tbsp olive oil

Method:

•  There is no need to soak mung beans, so rinse them and place in a pot with 4 cups of water, bring to a boil, lower the heat and simmer until cooked, about 25 minutes
• Cut the tofu in ½ inch square cubes, season with salt and pepper and coat with the rice flour
• Heat a skillet with 2 tbsp olive oil to medium heat and fry the tofu crispy, about 5 minutes, add the bell pepper strips for the last 30 seconds and mix together.
• Slice the cucumber in bite size pieces, place in a bowl, add salt, the dill, lemon juice and 4 tbsp olive oil, toss to combine.
• When the mung beans are cooked, drain excess water and add the margarine to the beans and mix.
• Arrange the mung beans on plates, top with the tofu and bell pepper and serve the cucumber salad on the side
• Serve warm

Nutritional values are manually calculated and based on the ingredients specified.

Nutritional value per serving:

• Calories: 485.0
• Fat: 31.5 g
• Saturated Fat: 4.8 g
• Sodium: 57.8 mg
• Carbohydrate 34.2 g
• Protein: 21.8 g
• Dietary fiber: 10.9 g