Informations supplémentaires
30 min.
|
545 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the cucumber and celery. Slice the lettuce. Cut the tofu into triangles. Chop the dill.
2. Make the dill sauce
Mix 3/4 of the sour cream with the dill and 2-3 tbsp of water. Add salt to taste.
3. Make the Buffalo sauce
Pour the sauce mixture in a saucepan with the soy sauce, garlic powder and 2 2P | 3 3P tbsp of butter. Whisk. Heat over medium heat for 4-5 minutes. This sauce is spicy. Upon serving, if children want to taste it first, they can start with a smaller amount.
4. Bread and cook the tofu
Put the rest of the sour cream in a bowl with 2-3 tbsp of water, salt and pepper. Place spice mix in another bowl. Cover the tofu pieces with sour cream then coat with the spice mix. Heat a generous drizzle of oil in a pan over medium-high heat. Cook 2-3 minutes on each side until golden brown. Put on a paper towel.
5. Plate your dish
Place the lettuce in a bowl with the tofu pieces, cucumber and celery. Garnish with the Buffalo sauce and dill sauce. Bon appétit!
300gTofu
0.5unitIceberg Lettuce
1unitLebanese Cucumber(s)
2unitCelery
0.5unitDill
129mlSour Cream
9gSoy Sauce
7.5gGarlic Powder
135gSpice Mix (Panko Breadcrumbs,Nutritional Yeast,,)
90mlSauce Mix (Ketchup,Sriracha,,)
What you need
bowls, pan, saucepan, tongs, whisk
545 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
39g
13%
fat
37g
57%
cholesterol
39mg
13%
fiber
5g
20%
protein
21g
saturated
12g
60%
sodium
639mg
27%
sugar
13g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg