Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
495
Calories
28g
Protein
27g
Fat
40g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
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
- =
- 18 ounces extra-firm tofu, cut into small cubes
- 1 cup chopped onion
- 2 1/2 cups undrained canned stewed tomatoes
- 1 1/4 cups canned kidney beans
- 2 2/3 teaspoons olive oil
- 2 garlic cloves
- 1 tablespoon chili powder
- Parmesan cheese
- =
Directions
1
Sauté onion and garlic cloves in olive oil until soft. Add tomatoes and chili powder and bring to a boil. Boil vigorously, uncovered, and stirring often, until thick - about 8 minutes.
2
Stir in the tofu. Add kidney beans and heat through. Serve sprinkled with Parmesan cheese.
Recipe sourced from
fandom