Photo: K8
Meatless Monday: Peter Berley’s Best TofuOther BGSK Tofu Dishes: Baked Tofu with White Wine, Mustard, and Dill
9 ingredients
; ; Makes 2 entrée servings
openrecipes
Estimated Nutrition (whole recipe, rough)
338
Calories
10g
Protein
19g
Fat
31g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 1/2 small red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon whole-grain mustard
- 2 teaspoons mild honey
- 1 teaspoon salt
- 1 pound firm tofu, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes