Healthy Pregnancy Recipe – Stir fried vegetable tofu salad

Rich in protein and an excellent recipe to keep your 4 pm hunger pangs at bay.

Written By: Debjani Arora | Published : March 14, 2016 7:35 PM IST

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Before I give you this recipe, let me tell you that this isn t an expert recommended or given by any elderly aunt unlike the palak sorba I shared with you. Instead, this was something I did all on my own when hunger pangs got the best of me on a sunday. As the name suggests, this is a simple one packed with proteins and goodness of fresh vegetables. My own addition to the salad was beetroots and a handful of boiled sprouts. Remember, during pregnancy you need to up your protein intake by at least 10 gms to meet the requirements of your body and that of your growing baby. Here goes the recipe:

Ingredients

potato washed, peeled, boiled and cubed
boiled beetroot
cup boiled sprouts
Handful of grated carrots
Bell peppers finely sliced (all different varieties)
Handful of cherry tomatoes
One finely minced green chilli
1 cup tofu
teaspoon oil
Half of a lemon
Salt & pepper to taste
Coriander to garnish

Method

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In a non-stick pan, add little oil and allow it to heat (not till it reaches boiling point though).
Next add the potatoes, bell peppers, beetroots and stir for a while till it is cooked slightly.
Add, the tofu and sprouts to it and keep stirring, then add salt according to your taste and stir again.
When all the ingredients are mixed well and look slightly cooked remove it from the flame.
Cut the cherry tomatoes into halves and add it to the vegetables (you can also cook them, I preferred it raw). Add the chilli too.
Squeeze half of the lime and again mix all the ingredients well.
Sprinkle some pepper powder and garnish with coriander.
Now sit at a comfortable place and gorge.

Image source: Shutterstock (Picture for representational purpose only)

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