Photo: Charles Deluvio
Thai Chili Tofu with Kale & Quinoa
10 ingredients
10 min + 30 min
3
openrecipes
A clean, healthy and nutritious dinner seasoned with a Thai-inspired sauce. Vegetarian, vegan, gluten-free, and guilt-free!
Estimated Nutrition (whole recipe, rough)
739
Calories
21g
Protein
50g
Fat
59g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Water | 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
- ⅔ cups Quinoa, Uncooked
- 1-⅓ cup Water
- 1 teaspoon Stevia (I Used SweetLeaf)
- 1-¼ teaspoon Garlic Powder, Divided
- ¾ teaspoons Crushed Red Pepper Flakes, Divided
- 3 Tablespoons Soy Sauce (I Used Bragg's Liquid Aminos)
- 2 Tablespoons Lime Juice
- 1 pound Extra Firm Tofu
- 1 Tablespoon Olive Oil Or Coconut Oil
- 4 cups Kale, Roughly Chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes