Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
248
Calories
12g
Protein
6g
Fat
41g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- =
- 8 ounces tofu, crumbled or 1 (12 ounce) package silken tofu
- 1 tablespoon prepared mustard
- 1 tablespoon honey
- 2 teaspoons vinegar
- 1/2 teaspoon turmeric
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery seed
- 1/8 teaspoon pepper
- 1/4 cup minced celery
- 1/4 cup minced green pepper
- 2 tablespoons minced pickles (optional)
- =
Directions
1
Crumble the tofu into a medium mixing bowl. Combine the mustard, honey, vinegar, turmeric, onion powder, celery seed and pepper in a small dish. Pour over the tofu and mash together well. Add the celery, green pepper and pickles and mix well again.
2
You may serve it immediately, but letting it chill for a few hours allows the flavors to blend better.
3
Yield: 4 servings.
4
Serving size: 1/3 cup. Per serving: 84 calories, 4 g total fat, 0.6 g sat fat, 7 g protein, 7 g carbohydrate, 67 mg sodium, 0 mg cholesterol
Recipe sourced from
fandom