Saigon stuffed tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Tofu cutletsOne 19 oz package House firm tofuStuffing1/4 cup dry TVP, Bob's Red Mill7/8 cup water1 tsp tamariI tsp ground chia seed (Nutiva)1 tsp nutritional yeast green onion to tasteSauce1 - 14.5 oz can diced tomatoes2 tsp red curry paste, Thai Kitchen
Stuffing: Microwave on high for 5 minutes. Stir. Add minced green onion, microwave 3 more minutes. Remove and let cool.
Sauce: Add curry paste to diced tomatoes and cook until thickened.
Stuffed cutlets: Cut a through one side of each of the four pieces of tofu in the carton to make a pocket. Careful not to cut through to sides or bottom of slice. Divide TVP mix into quarters and stuff into tofu pieces. Fry stuffed tofu on greased cast iron skilled until browned, flip and brown other side. Serve with tomato curry sauce and more green onion garnish.
Serving Size: Makes four large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SEAJESS.
Sauce: Add curry paste to diced tomatoes and cook until thickened.
Stuffed cutlets: Cut a through one side of each of the four pieces of tofu in the carton to make a pocket. Careful not to cut through to sides or bottom of slice. Divide TVP mix into quarters and stuff into tofu pieces. Fry stuffed tofu on greased cast iron skilled until browned, flip and brown other side. Serve with tomato curry sauce and more green onion garnish.
Serving Size: Makes four large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SEAJESS.
Nutritional Info Amount Per Serving
- Calories: 169.0
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 362.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.5 g
- Protein: 15.6 g