Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
216
Calories
9g
Protein
18g
Fat
7g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- =
- 6 ounces soft tofu
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon fresh lemon juice
- 1/2 teaspoon vegetable oil
- Pinch of white pepper
- =
Directions
1
Place tofu in water and bring to a boil. Cook 8 minutes, then drain. Place in linen napkin and squeeze lightly to remove excess water. Place tofu in a bowl and mash until smooth. Add vinegar, salt, lemon juice, oil and pepper. Mix well. The final consistency should be like that of yogurt. Refrigerate before serving.
Recipe sourced from
fandom