Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
557
Calories
21g
Protein
26g
Fat
61g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1 1/2 cups (8-ounces) firm tofu, drained and finely chopped
- 1/2 cup chopped celery
- 1/2 cup sliced radishes
- 1/3 cup sliced green onions
- 2 cloves garlic, minced
- 2 tablespoons diet margarine
- 2 cups cooked rice
- 1 1/4 cups (8-ounces) grated Cheddar cheese, divided
- 1 teaspoon salt (optional)
- 1/4 teaspoon ground black pepper
- =
Directions
1
Cook tofu, celery, radishes, onion and garlic in margarine in large skillet until vegetables are tender crisp. Add rice 1 cup cheese, salt and pepper. Cover; cook over medium heat 10 minutes or until heated through, stirring occasionally.
2
Sprinkle with remaining 1/4 cup cheese. Cover; cook 3 minutes longer, or until cheese is melted.
Recipe sourced from
fandom