Lemongrass Tofu Cutlets

plantbasedrdblog.com

Gabby Puche

dietitian

1, 14 oz block of extra firm tofu, pressed and drained

4 tbsp tamari

2 stalks lemongrass, trimmed and dry outer layers removed

1 lime, zested and cut in half

¼ cup cornstarch or potato starch

2 tbsp nutritional yeast, optional

1 tsp garlic powder

½ tsp dry thyme

2 tbsp avocado oil

1 shallot, diced

2 cloves garlic, grated

2 tbsp maple syrup

2 tbsp vegetable broth or water

subheading: For the Bowls:

6 oz vermicelli, cooked according to package instructions

2 cups shredded red cabbage

1 cup shredded carrots

Juice of 1 lime

1 tsp toasted sesame oil

1 tsp maple syrup

Pinch of salt

¼ cup cilantro, minced (optional)

Directions at plantbasedrdblog.com

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