Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
996
Calories
29g
Protein
36g
Fat
142g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- Olive or vegetable oil (or veggie butter)
- ⅓ block soft tofu , drained for 15 minutes
- ½ small onion , diced
- 1 clove garlic , minced
- 1 sun-dried tomato , diced
- 1 small handful fresh flat-leaf spinach
- 2 dashes red pepper flakes
- 2 dashes ground turmeric or curry powder
- 1 pinch flavored salt
- Salt
- Pepper
- 1–3 ea . flour tortillas , or vegan bread (optional)
Directions
1
Heat about 1–2 tablespoons (15–30 g) oil in a saucepan . Add onion, garlic, and sun-dried tomato to pan, then cook until soft and golden.
2
While that is cooking, mash tofu until it gets an even scrambled texture, and add seasonings as specified or to taste. Mix it all in until evenly distributed.
3
When onion mix is cooked, add tofu and spinach. Heat through until spinach is soft and wilted looking.
4
Serve with tortillas like a breakfast burrito or in bread like a breakfast sandwich.
Recipe sourced from
wikibooks