Tofu Pockets With Vegetables Filling [Bulkbites.com]

• Servings: 1
• Time: 20 minutes

Enjoy this wonderful appetizer or snack recipe which is made with tofu and crunchy vegetable filling. The recipe is simple yet refreshingly creative. Usually the tofu pockets are stuffed with rice balls in Asian cuisine but I prefer to stuff my tofu pockets with mixed seasonal vegetable filling. The recipe is rich in protein, calcium, vitamins and fiber. Explore the different flavors of this appetizer by just changing the stuffing with various filling options.

Nutrition

• calories: 184
• protein: 12
• carbs: 14
• fat: 10
• saturated fat: 1.42
• polyunsaturated fat: 3.02
• monounsaturated fat: 4.89
• cholesterol: 0
• sodium: 189
• potassium: 454
• dietary fiber: 2.46
• sugars: 3.95
• vitamin a: 103
• vitamin c: 21
• calcium: 279
• iron: 3
• magnesium: 0
• complex carbs: 7.59
• other fats: 0.67

Ingredients

• 1 cup Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
• 1 strip medium Carrots, raw
• 1 ounce Bell pepper (green/yellow/red)
• 1 small Radishes, raw
• 1 tbsp chopped Onions, raw
• 1 sprigs Coriander (cilantro) leaves, raw
• 1 fl oz Lemon juice, raw
• 1 tsp Spices, garlic powder
• 1 tbsp Sauce, tomato chili sauce, bottled, no salt, low sodium
• 1 dash Salt, table
• 1 teaspoon Oil, industrial, canola, high oleic

Instructions

• Slice tofu into 1 inch thick and 2 inch long rectangular pieces. By using a small knife make a slit in the center of the each tofu slice to make pockets.
• Heat the oil in a non-stick pan and cook the tofu until golden brown on both sides.
• Meanwhile, combine grated carrot, radish, bell pepper, onions, cilantro, garlic, chili sauce, lemon juice, and salt in a bowl. Toss well and set aside.
• When the tofu is ready drain to a paper napkin and let it cool.
• Gently stuff the vegetable filling into the tofu pockets.
• Serve immediately with tomato sauce.