Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
289
Calories
17g
Protein
10g
Fat
42g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Millet | not in our table | 0 |
| Capsicum | not in our table | 0 |
| Sauce | 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
- 2 cups cooked millet
- 1 cup walnuts, lightly toasted and finely chopped
- 5 tablespoons Extra Virgin olive oil, divided
- 4 ears corn, off the cob
- 1 bunch scallions, thinly sliced
- 1 package riced cauliflower
- 1 1/2 teaspoons salt, divided
- 2 packages gluten-free baked tofu, teriyaki flavor, diced into 1/4-inch squares (optional)
- 1-2 teaspoons chipotle pepper in adobo sauce, chopped
- 1 1/2 teaspoons salt
- 1/4 teaspoons black pepper
- 1 bunch radishes, thinly sliced
- 1 bunch fresh chives, thinly 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