Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
420
Calories
13g
Protein
33g
Fat
23g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 Tbs. vegetable or light olive oil
- 1 large red bell pepper, cut into short, narrow strips (1 1/4 cups)
- 1 to 1 1/2 cups sliced cremini mushrooms (3 to 4 oz.)
- 1 lb. firm tofu, well drained and crumbled
- 2 to 3 scallions, sliced ( 1/3 cup)
- 3/4 tsp. salt
- 1/2 to 1 tsp. mild curry powder
- 1/4 tsp. freshly ground black pepper
- =
Directions
1
In large skillet, heat oil over medium heat. Add bell pepper and mushrooms and cook, stirring occasionally, until tender, 6 to 8 minutes. Increase heat and cook, stirring, until any liquid remaining in pan evaporates. Add tofu, scallions, salt, curry powder and pepper. Reduce heat to medium and cook, stirring often, until heated through, 5 to 7 minutes. Serve hot.
Recipe sourced from
fandom