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Ingredientes
- 1 c. nutritional yeast
- 1/4 c. gluten flour
- 2 Tbsp. hulled sesame seeds
- 2 Tbsp. garlic pwdr
- 2 Tbsp. onion pwdr
- 2 Tbsp. turmeric
- 3 Tbsp. dry parsley
- 1 tsp dry chives
- 1 tsp black pepper
- 1/2 tsp salt
- 1 lb hard tofu sliced into 1/2-inch cutlets
- 1 c. plain soy lowfat milk
- 2 Tbsp. canola oil
Direcciones
- 4 T0 5 SANDWICHES VEGAN
- Coating: Mix first 10 ingredients in medium-size bowl. Set aside.
- Pour soy lowfat milk into small bowl. Dip each tofu cutlet into soy lowfat milk to wet both sides. Press tofu firmly into dust on each side to cover.
- Heat oil in large skillet over medium-high heat. Brown cutlets on both sides, about 2 min per side.
- Serve on toasted whole wheat bread topped with sweet pickle relish, tomato slices and sprouts if you like. Or possibly serve over brown rice with lemon tahini dressing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 780g | |
| Calories 846 | |
| Calories from Fat 410 | 48% |
| Total Fat 46.18g | 58% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 1381mg | 58% |
| Potassium 1630mg | 47% |
| Total Carbs 68.15g | 18% |
| Dietary Fiber 7.7g | 26% |
| Sugars 27.84g | 19% |
| Protein 43.42g | 69% |
