By Rene Soa
Vegan Tofu Blueberry Red Peppers Basil Sandwich
8 steps
Prep:5minCook:15min
Airfryer vegan gluten-free fat-free sugar-free quick lunch tofu "ricotta" blueberry sandwich
Updated at: Thu, 17 Aug 2023 08:44:18 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories190.9 kcal (10%)
Total Fat5.9 g (8%)
Carbs28.9 g (11%)
Sugars9 g (10%)
Protein5.9 g (12%)
Sodium743.7 mg (37%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Squeeze tofu to drain most of its liquid
Step 2
Blend tofu with salt, sweetener, lime juice quickly so it stays chunky
Step 3
Add the frozen blueberries to the tofu and blend it quickly to still have blueberries somewhat chunky
Step 4
Cut the bell pepper julienne
Step 5
Spread the tofu=blueberry filling on each bun half
Step 6
Put parchment paper on an air fryer shelf
Parchment paper
Step 7
Place the 2 halves of bun each facing up with the tofu spread up, place the bell pepper slices on the paper next to the buns
Step 8
Build up your sandwich with the bell pepper slices and top it with dried basil
Notes
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