Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
280
Calories
11g
Protein
19g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chive | 1 tbsp (3g) | 1 |
| 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
- =
- 16-oz. pkg. firm tofu, drained
- 2 Tbs. olive oil
- 1/2 tsp. coarse salt or to taste
- 1/8 tsp. cayenne pepper or to taste
- 2 Tbs. fresh lemon juice
- 1/3 cup thinly sliced scallions (white and light green parts) or chives
- 1 medium cucumber, halved lengthwise, seeded and chopped
- 1 Tbs. chopped fresh dill or 1 tsp. dried
- =
Directions
1
In blender or food processor, combine all ingredients. Blend or process until creamy and almost smooth. Transfer to bowl, cover and refrigerate until ready to use.
Recipe sourced from
fandom