Vegan Vietnamese Fried Tofu with Tomatoes (Đậu hũ sốt cà)
July 24, 2020
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Prep Time
5 min
cooking time
3 min
Servings
2
total time
8 min
Difficulty
Easy
Watch how to make it here
This carrot lox is a delicious plant-based alternative to salmon lox. The carrots taste sweet and salty with the help of soy sauce, capers, sugar, and nori. Try it on a bagel with cream cheese, red onions, and capers for a complete breakfast.
1. The most important tool needed for this recipe is a peeler. This will help create thin ribbons. Alternatively, you can use a sharp knife but the result won’t be as thin. 2. Store any leftovers in an airtight container in the fridge for up to 4 days.
5 min
3 min
2
8 min
Easy
Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!
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