Ask a dietitian here.
Log in to our community to ask questions, rate articles, comment and more.
Ingredients: Makes 4 servings
For the Tofu:1 pound extra firm tofu1/4 teaspoon minced garlic1/2 teaspoon salt1/4 teaspoon black pepper2 1/4 teaspoons lime juice1 tablespoon chopped cilantro1/2 tablespoon canola oil
For the Pickled Carrot and Daikon2 1/2 ounces carrots, julienned2 1/2 ounces daikon, cut into matchsticks1/8 teaspoon salt1 tablespoon sugar2 tablespoons warm water3 tablespoons white vinegar
For the Sandwich:1 English cucumber1 1/2 teaspoons sriracha1/4 cup light mayonnaise1 ounce cilantro sprigs
Serving Size:One serving: 1 sandwich (1/4 cucumber)
Nutritional Information:Nutrition Info (per serving): 195 cals, 12 gm fat, 2 gm saturated fat, 360 mg sodium, 10 gm carbohydrate, 4 gm sugar, 3 gm fiber, 15 gm protein
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of Oklahoma, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2022 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Oklahoma.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.
Powered by Telligent