Cuban Tofu and Jicama Sandwiches
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 497, total fat 16 G., saturated fats G., proteins 30 G., carbohydrates 59 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 497, total fat 16 G., saturated fats G., proteins 30 G., carbohydrates 59 G., fiber G., cholesterol mg, sodium mg, sugar G.
Cuban Tofu and Jicama Sandwiches - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (400 g) extra-firm tofu
- 1 small onion, sliced 6mm thick.
- 3 cloves garlic, coarsely chopped
- 1.5 tbsp. l. olive oil
- Juice of 2 oranges
- 1 medium jicama (about 350 g)
- 1/4 tsp chili powder (See the recipe for the chili pepper spice mix here)
- 4 small whole grain baguettes, slit lengthwise
- 1/4 cup yellow mustard
- 1 1/4 cups coarsely grated low-fat, low-salt Swiss cheese (150 g)
- 2/3 cup canned grilled red bell peppers, drained and rinsed
- 1/2 dill pickle, finely chopped (about 1/4 cup)
We recommend
Recipes with similar ingredients: tofu, onions, garlic, Orange juice, jicama, chili seasoning, baguette, mustard, Swiss cheese, sweet pepper, pickled cucumber
Cooking the dish according to the recipe:
- Place the tofu on a cutting board and cut into 8 equal slices. Combine the onion, garlic, olive oil, and half the orange juice in a bowl. Add the tofu and coat evenly with the marinade; let marinate for 5-10 minutes.
- Meanwhile, peel the jicama and cut into strips. Toss with the remaining orange juice and chili powder.
- Heat a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 minutes per side. Transfer the tofu to a serving platter. Add the marinade to the skillet and cook, stirring, for 4 minutes.
- Spread mustard on the bread and sprinkle with cheese. Fill with roasted peppers, pickled cucumber, onion mixture, and tofu.
- Heat a large cast-iron skillet over medium heat. Place one sandwich in the skillet and press it down with a heavy skillet. Cook until golden brown, 2 to 3 minutes per side, or until the cheese is melted. Toast the remaining sandwiches. Serve with jicama.
Categories:
Similar recipes
