Whole Food Plant-Based Sauce

Name: Whole Food Plant-Based Sauce
Yield: 65 g
Ingredients: Fresh Perilla Oil 20 g; Minced Garlic 10 teaspoon; Allulose Syrup 10 spoon; Bragg Liquid Aminos Soy Sauce 15 ml; Organic Extra Virgin Olive Oil 10 ml

Difficulty EASY 289 kcal

#Whole Food Plant-Based #Vegan Sauce #Healthy Food #Tofu Sauce #Tomato Sauce #Plant-Based Recipe #Low Calorie Sauce #Salad Dressing #Olive Oil #Lemon Juice

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Ingredients

Main ingredients

Fresh Perilla Oil 20 g
Minced Garlic 2 teaspoon
Allulose Syrup 0.5 spoon
Bragg Liquid Aminos Soy Sauce 15 ml
Organic Extra Virgin Olive Oil 10 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 10.5 g 13%

Protein 3.63 g 5%

Fat 29.17 g 82%

Serving size 65g

Cooking steps

1

Clean all ingredients such as tofu, tomatoes, and onions thoroughly.
2

Heat olive oil in a pan and sauté the onions over low heat.
3

When the onions become translucent, add the tomatoes and tofu, and stir-fry together.
4

Season with salt, pepper, lemon juice, etc.
5

Blend all ingredients in a blender until smooth to finish the sauce.

Whole Food Plant-Based Sauce

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