Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
745
Calories
25g
Protein
37g
Fat
84g
Carbs
Counts 9 of 13 ingredients — the other 4 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Taco | 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
- =
- 12 ounces tofu
- 1/2 cup cooked brown rice or bulgur wheat
- 1/4 cup peanuts
- 1/2 cup green pepper, diced
- 2 cloves garlic, crushed
- 1/4 teaspoon chili powder
- 1/4 cup catsup
- 1/2 teaspoon salt
- 2 to 3 tablespoons vegetable oil
- 6 tortillas
- Taco sauce
- =
Directions
1
Chopped tomato
2
Minced onion
3
Shredded lettuce
4
Combine tofu, rice, peanuts, green pepper, garlic, chili powder, ketchup and salt in a large bowl; mash thoroughly.
5
Heat the oil in a skillet and fry the tortillas. Top each tortilla with your choice of garnishes. Spoon on the tofu mixture and season with taco sauce.
Recipe sourced from
fandom