Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Wheat | 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
- =
- 2 tablespoons plus 2 teaspoons oil, divided
- 3 tablespoons onion, minced
- 2 tablespoons chopped green bell pepper
- 3 tablespoons chopped celery
- 1 cup tofu
- 1 egg, beaten
- 4 teaspoons whole wheat flour
- 1 teaspoon curry powder
- 4 teaspoons soy sauce
- 4 tablespoons wheat germ
- =
Directions
Heat 2 teaspoons oil in a skillet over medium heat. Add onion, green pepper and celery, and sauté until soft. Drain tofu. Pat dry with paper towels. Mash tofu with a fork in a bowl. Mix sautéed vegetables with tofu, egg, whole wheat flour, curry powder and soy sauce. Form mixture into patties that are approximately 1/2-inch thick and 1 1/2 inches in diameter. Roll in wheat germ. Heat remaining 2 tablespoons oil in skillet over medium heat. Brown patties in oil, turning only once.
Serve while still warm.