How To Make Vegan Carpaccio

8 faves
More from this source
Food Republic
Nutrition per serving    (USDA % daily values)
CAL
151
FAT
32%
CHOL
0%
SOD
3%

Comments

Add a comment

Ingredients for 4 servings

1/2 pound firm tofu

1 tablespoon freshly squeezed lemon juice

1 small clove garlic, minced

1/2 small shallot, minced

1 teaspoon fresh parsley, chopped

1 tablespoon nutritional yeast

1 teaspoon capers, chopped

2 zucchini, sliced paper-thin

2 tablespoons extra-virgin olive oil

1 green onion, thinly sliced

2 tablespoons fresh basil, chiffonaded (a.k.a. thinly sliced)

1/2 cup fresh fennel bulb, thinly sliced

You might also like

Fresh Salmon Carpaccio
BBC Good Food
Tuna Carpaccio - Japanese Style
Jamie Oliver
Beet Carpaccio With Goat Cheese And Arugula
Epicurious
Lime and pepper crusted beef carpaccio
Chef: Linda Tubby
Gold & Red Beet "Carpaccio" With Macerated Shal...
SF Gate
Pineapple Carpaccio With Raspberries And Maple...
Homemade
Cucumber And Zucchini Carpaccio Salad Recipe
White On Rice Couple
Chef Paul Bertolli's Zucchini Carpaccio
Sunset
Cucumber And Zucchini Carpaccio Salad
Cristina Ferrare
Fennel Carpaccio With Blood Oranges And Black O...
Whole Living