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Before you jump to Tofu and Tomato salad recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

Eating healthy foods makes all the difference in the way we feel. We have a tendency to feel way less gross after we increase our consumption of healthy foods and decrease our consumption of unhealthy foods. Eating more fresh vegetables helps you feel a lot better than eating a slice of pizza. Selecting healthier food choices can be difficult if it is snack time. You can spend several hours at the food market searching for the right snack foods to help you feel healthy. Why not try one of many following nutritious snacks the next time you need some extra energy?

Consider eating almonds unless you are afflicted by nut allergies. Almonds are sometimes considered a super food because they are packed full of things which help boost our energy while keeping us healthy. These kinds of nuts contain lots of vitamins E, B2, and manganese. They do, however, come with tryptophan-the same enzyme which makes you tired after eating turkey. However, you will not need a nap after eating and enjoying almonds. Alternatively, these nuts help in lowering stress and provide a soothing feeling throughout your body. Your emotional state is often lifted by simply eating almonds.

You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.

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 need 6 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Tofu and Tomato salad:

1. Take 1 pkg(1lb) momen(firm) tofu
2. Provide 1 tomato, sliced
3. Use 11/2 tsp salt
4. Use 1/2 tsp Coriander, chopped
5. Take Drizzled of sesame oil
6. Get Sprincle of pepper

Steps to make Tofu and Tomato salad:

1. Coat the tofu with salt.
2. Wrap the tofu with paper towel, press it under weight to drain. I use a stoneware bowl. Sit in fridge half day/overnight.
3. Slice the tofu and a tomato in bite size pieces. Arrange them on a platter in an alternating pattern.
4. Scatter chopped coriander leaves over the tofu and tomato. Sprinkle with several grinds of pepper, drizzle sesame oil over them. Serve immediately.

This is such a great lunch or dinner in the hot weather. I found this tofu salad in Vegan Bowl Attack! by Jackie Sobon. If you want some awesome easy one-pot vegan meals, this book has you covered! Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Making a salad might not seem like a technique that needs to be taught but then how many of our salads come from prepackaged bags of mixed greens and are tossed with bottled dressing?

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