Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
924
Calories
29g
Protein
19g
Fat
160g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tofu | 100g firm | 76 |
| Celery | 1 stalk (40g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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 lb. extra-firm tofu
- 1 cup cornmeal
- 1 stick margarine
- Nutritional yeast
- Pinch of salt
- Sage
- Celery salt
- Corn flakes
- Brown rice flour or garbanzo flour
Directions
1
Cut tofu into 1/4-inch thick slices. In a bowl, mix all the dry ingredients. In a small skillet, heat up 1/2 - 1 stick margerine.
2
When completely melted, dip tofu in margarine; make sure you coat all surfaces.
3
Dredge tofu to dry breading, and cover both sides.
4
Transfer breaded tofu to a lightly greased tray or cookie sheet.
5
Bake until crunchy, about 8-10 minutes.
6
Category:Fijian Recipes
7
Category:Fijian Vegetarian
Recipe sourced from
fandom