Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
| Beef | 100g cooked | 250 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sauce | not in our table | 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
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- Marinade
- 2 Tbs. tomato paste
- 1 cup vegetarian beef stock
- 2 Tbs. red wine vinegar
- 2 tsp. vegetarian Worcestershire sauce
- 1 Tbs. tamari soy sauce
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 2 12-oz. pkg. firm tofu, cubed
- Sauce
- 1/4 cup nutritional yeast
- 1 tsp. dried oregano
- 2 Tbs. cornstarch
- 2 Tbs. cold water
- =
Directions
1. To make marinade, combine tomato paste and stock in small bowl. Add vinegar, Worcestershire sauce, tamari, garlic and scallions, stirring after each addition. Set aside.
2. Arrange tofu in single layer in non-reactive baking dish. Cover with marinade, and refrigerate for 1 hour, or overnight.
3. Preheat oven to 400F.
4. Bake tofu in covered baking dish 30 minutes. Pour marinade into saucepan, and brown tofu under broiler.
5. To make sauce, heat marinade for 2 minutes. Add yeast and oregano. In small bowl, combine cornstarch and water, and add to marinade mixture. Cook sauce for 3 minutes, and serve spooned over tofu.