## Mung Bean & Tofu Salad Recipe With Sweet Potatoes, Cucumbers & Tomatoes (Continental Style)
Discover how to make a delicious and authentic **Mung Bean & Tofu Salad Recipe With Sweet Potatoes, Cucumbers & Tomatoes** with this easy-to-follow recipe. A traditional **Continental Dinner**, this dish is **High Protein Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 10 minutes
**Total time:** 25 minutes
**Cuisine:** Continental
**Course:** Dinner
**Diet:** High Protein Vegetarian
### Ingredients for Mung Bean & Tofu Salad Recipe With Sweet Potatoes, Cucumbers & Tomatoes:
* 1 cup Green Moong Sprouts
* 1/2 cup Tofu – cubed
* 1/2 cup Sweet Potato – cubed
* 1/4 cup Onions
* 1/4 cup Cucumber – chopped
* 6 Cherry tomatoes – quartered
* 2 tablespoons Coriander (Dhania) Leaves – finely chopped
* 1 Green Chilli – finely chopped
* 1 tablespoon Lemon juice
* 1 tablespoon Green Chutney (Coriander & Mint)
* 1 teaspoon Sweet Chutney (Date & Tamarind)
* Salt – to taste
* 2 tablespoons Lemon juice – divided
* 1/2 teaspoon Chaat Masala Powder
* 1/2 teaspoon Cumin powder (Jeera)
* 1/2 teaspoon Coriander Powder (Dhania)
* 1/4 teaspoon Red Chilli powder
* Fresh Pomegranate Fruit Kernels
* Sev – (optional)
* 2 to 3 Lettuce leaves – to serve
### Step-by-Step Instructions to Make Mung Bean & Tofu Salad Recipe With Sweet Potatoes, Cucumbers & Tomatoes:
1. cucumbers and tomatoes, first place a pan on the heat.
2. Add 1/2 teaspoon of oil, add in the sprouted mung beans and saute them well, on a medium heat for 2 to 3 minutes.
3. Once they are just tossed slightly, transfer them into a bowl.
4. In the same pan add another ½ teaspoon of oil and add the cubed tofu.
5. Stir fry gently till slightly brown on all sides.
6. Turn off the heat, add ½ teaspoon of lime juice and toss.
7. Then, combine all the masalas under “Dry Masalas” in a small bowl.
8. Sprinkle a generous pinch of the masalas into the tofu and toss well.
9. Set aside till later use.
10. In a salad bowl add sautéed sprouts, stir fried and spiced tofu, and the rest of the chopped vegetables.
11. Add the green chutney and sweet chutney to the salad, add extra lime juice and a pinch of the dry masala mix over it and toss well once more, will well combined.
12. Arrange lettuce leaves like cups in a platter and scoop spoonfuls of the salad onto them, garnished with pomegranate arils and sev (optional) if you wish to.
13. Serve the Mung Bean & Tofu Salad along with Cream of Celery Soup for a weeknight dinner.
### Tips for the Best Mung Bean & Tofu Salad Recipe With Sweet Potatoes, Cucumbers & Tomatoes:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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