Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
673
Calories
22g
Protein
45g
Fat
54g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 1 1/2 cups medium-firm or firm silken tofu (you can use regular tofu, but it will be a bit grainy)
- 2 tbsp natural, light oil, like sunflower
- up to 1/2 cup water (depending on how watery the tofu is)
- 1 1/2 tsp yellow mustard
- 1 tsp minced garlic
- 1/4 of an onion, minced
- 1/4 tsp white pepper
- 1 1/4 tsp sea salt
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp granulated beet sugar (optional)
- 1 tbsp finely ground raw cashews
- =
Directions
1
Combine all ingredients in your food processor and whip until smooth.
2
Keep in your fridge for up to one week.
Recipe sourced from
fandom