Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crunchy sprouted mung beans with warm tofu, cucumber, tomato, lime and chaat masala.
Equipment: Frying pan, large bowl
Measures and names
Ingredients
- 200 g sprouted mung beans (moong sprouts)
- 400 g firm tofu, drained, patted dry and cut into cubes
- 2 tsp oil
- 1 tsp chaat masala, plus extra to finish
- ½ tsp ground cumin
- ½ cucumber, diced
- 1 tomato, diced
- ½ red onion, finely chopped
- 1 green chilli, finely chopped
- 1 lime, juiced
- 1 small handful of fresh coriander (cilantro), chopped
- Salt
Method
- Heat the oil in a frying pan and fry the tofu for 5 minutes until golden. Sprinkle with the cumin and half the chaat masala.
- Meanwhile, put the sprouts in a bowl, pour over boiling water, leave for 1 minute, then drain and cool under the cold tap.
- Mix the sprouts with the cucumber, tomato, red onion, chilli, lime juice, coriander, the rest of the chaat masala and a pinch of salt.
- Divide between two bowls and top with the warm tofu.
- Sprinkle with a little more chaat masala to finish.
Swaps and tips
Ready-sprouted mung beans are sold in larger supermarkets and Indian grocers, or you can sprout your own over 2 days. Blanching them briefly takes off the raw edge. This keeps well in a lunchbox for a day.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 13 g | 6 g | 20 g | 359 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
