Photo: Sherman Kwan
Mexican Black Bean and Spice-Rubbed Tofu Torta with Puerto Rican inspired Tostones
11 ingredients
Caribbean
foodista
Estimated Nutrition (whole recipe, rough)
638
Calories
20g
Protein
50g
Fat
36g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Beans | not in our table | 0 |
| Capsicum | not in our table | 0 |
| Plantain | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- oil
- 1 can black beans (canned or cooked)
- 1 container firm tofu (12oz.), sliced into 1/4 inch slices
- spice rub (paprika, chile powder, black pepper, salt, cayenne pepper, cumin, sugar)
- 2 ripe plantains
- salt
- 1 cup shredded lettuce
- 4 bolillos or French rolls
- 1 avocado, sliced into wedges
- 8 oz Monterrey Jack or Chihuahua cheese, thinly sliced or shredded
- 1 tomato, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista