SALAD
Watercress
Soya sprouts
Vegan cheese
Tomato
Optional: Salad can be
eaten with brown rice
and mung beans

SALAD DRESSING
2 Tbsp Thousand Island vegan dressing (or any store bought vegan dressing)
10 dashes of Maggi
½ tsp of sugar (optional)

PAN-FRIED TOFU
Tofu, firm or medium
1-2 Tbsp sunflower oil (or other cooking oil)
Salt Vegetarian bouillon
Soya sauce or Maggi
Mushroom seasoning
Coriander
Ground sesame
Black pepper (optional)
Tomato (for garnishing)

Watercress & Soya Sprout Salad

1. Wash the vegetables in runny water.
2. Cut the watercress into small bite-size and soak them in salty water for about 3-5 minutes.
3. Soak also the soya sprout.
4. Rinse well the vegetables with filtered water. 2-3 times because the vegetables will be eaten raw.
5. Drain the water out.
6. Put the vegetables on a big bowl.
7. Cut some vegan cheese into small pieces.
8. In a soup bowl, put 2 tablespoons of thousand island vegan sauce, 10 dash of Maggi, a half a teaspoon of sugar. Mix well.
9. Pour the thousand island sauce on the salad.
10. Sprinkle the vegan cheese on top of the salad.
11. Ready to be served. Serve it with brown rice and mung beans.

Pan Fried Tofu

1. Dry up the tofu a little bit.
2. Preheat the pan and add in some oil on it.
3. Cut the tofu into finger size or into square size.
4. When the oil is hot enough, put the tofu in and let them fry for a while.
5. Stir the tofu and let it cook on both sides. Cook until the tofu become golden brown.
6. Add in a little bit of vegetable bouillon.
7. Add in a few dash of soya sauce.
8. Add in a few drops of Maggi as well.
9. Add in a few dash of black pepper, optional.
10. Add in a little bit of mushroom seasoning.
11. Mix well.
12. Take out the tofu, drain the oil.
13. The tofu is ready.
14. Slice some tomatoes for decoration.
15. Put some coriander and sprinkle some sesame on top of it.
16. Ready to be served.