This vegan salt and pepper tofu recipe is a great dish to entertain with. I either serve it as an appetizer with tooth picks, or I serve it as an entree
Servings:2 | Calories:338 | Total Fat:14g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 2g
10 %
Total Carb 40g
13 %
Fiber 5g
20 %
Sugars 8g
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Cholesterol 0mg
0 %
Sodium 1446mg
60 %
Protein 19g
38 %
Calories:
44% Extra firm tofu
21% Others combined
18% Corn starch
16% Leeks
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/2 tablespoon oil 2 medium leeks, white part only, washed and grit removed (1 cup when chopped) 1 celery rib (1 / 2 cup when chopped) 1 small green pepper (1 / 2 cup when chopped) 1 tablespoon finely minced garlic 1 tablespoon finely minced ginger 1 tablespoon light soy sauce 1/2 teaspoon brown sugar 1 block (14 oz when drained) extra firm tofu 4 tablespoons corn starch 1/2 teaspoon or to taste freshly cracked black pepper Salt
Directions : View recipe directions on veggiebelly.com
