AppetizersAugust 13, 2014
Calories
82
Sodium
12mg
0% DV
Fat
4g
7% DV
Protein
1g
3% DV
Carbs
0.7g
0% DV
Fiber
0.30000000000000004g
1% DV
Tofu Sandwich with Beet and Corn
45
Beet and corn make yummy fillings for this vegan appetizer.
8
4 ounces firm tofu
¼ cup chopped, cooked beet
¼ cup cooked corn
Watercress, for garnish.
¼ cup chopped, cooked beet
¼ cup cooked corn
Watercress, for garnish.
To cook beet, bake in oven at 400 degrees Fahrenheit for 1 hour or more, depending on its size. The beet will become soft and wrinkled. Let it cook and remove the peel. It will be easy once the beet is cooked.
Cut tofu into small cubic or rectangular slices about ¼-inch thick.
Put beet and corn in a blender and mix until a paste is formed.
Put about 1 teaspoon of beet-corn paste on a tofu slice, then cover it with another slice.
Repeat until all tofu is used up.
Serve on a plate, garnish with watercress.
Nutritions
Calories
82
Sodium
12mg
0% DV
Fat
4g
7% DV
Protein
1g
3% DV
Carbs
0.7g
0% DV
Fiber
0.30000000000000004g
1% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat1g7%
Polysaturated Fat1g6%
Monosaturated Fat2g14%
Cholesterol3mg1%
Sodium12mg0%
Potassium10mg0%
Protein1g3%
% DAILY VALUE*
Total Carbohydrate
Fiber0.30000000000000004g1%
Sugar0.1g0%
Vitamin A28IU0%
Vitamin B60.21000000000000002mg10%
Vitamin C0.30000000000000004mg0%
Calcium29mg2%
Iron0.32mg1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.