Folic Acid Recipe
Ingredients (serve 2)
- 200g silken tofu
- 200g avocado
- 140g tomatoes
- 40g arugula
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp soy sauce
-¼ tsp salt
- A pinch of pepper
How to cook
1. Cut the tomatoes and tofu into 2cm cubes, cut the avocado into 1cm thick chunks and cut the arugula into 3cm long chunks.
2. Add olive oil, lemon juice, soy sauce, salt, pepper and (1) in a bowl and mix well.
Avocado, tomatoes, arugula and other vegetables, rich in folic acid, can be combined with tofu to make a salad which can be served right away without cooking! Also, it contains vitamins, minerals as well as folic acid.
Arugula is a type of leafy vegetable often used in Italian cuisine for its tangy taste. In addition, it is a good source of iron and calcium.
Avocados turns brown when cut, so cut them just before eating and sprinkle with lemon juice to keep them from browning.
Folic acid is a water-soluble B vitamin that is easily lost when boiled, so vegetables that can be eaten straight away are an efficient way of getting it.