Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
595
Calories
23g
Protein
6g
Fat
112g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 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
- =
- 1 1/2 cups plain 2% fat soymilk
- 1 Tbs. lemon juice
- Remainder of silken tofu (8.3 oz.)
- 1 clove garlic, peeled
- 1/4 cup sliced scallions
- 3 Tbs. whole wheat flour
- 1/2 cup nutritional yeast flakes
- 1 Tbs. dried dill weed
- 1/2 tsp. Bragg Liquid Aminos
- =
Directions
1
1. Combine soymilk and lemon juice.
2
2. Place tofu, soymilk, garlic and scallions in food processor, and process. Add flour, yeast, dill and liquid aminos, and blend until smooth. Pour into saucepan, and bring to boil over medium heat. Reduce heat to low, and cook for 5 minutes, stirring frequently. Remove from heat, and set aside for 15 minutes. Sauce will thicken as it sits.
Recipe sourced from
fandom