Photo: Anna Pelzer
Panfried Tofu with Romano-Bean and Herb Salad
12 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
336
Calories
17g
Protein
24g
Fat
16g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Bean | 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 (14-ounces) packages soft tofu (not silken)
- 6 large eggs (4 hard-boiled and 2 raw)
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1/2 cup plus 2 tablespoon vegetable oil, divided
- 1 medium shallot, minced (2 tablespoons)
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons drained capers, chopped
- 1 1/2 pounds Romano beans or green beans, trimmed
- 5 ounces wild or baby arugula (6 packed cups)
- 1/3 cup tarragon leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes