Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
210
Calories
8g
Protein
19g
Fat
5g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
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
- While the crust is rising, preheat the oven to 325°F. Put the garlic and rosemary in a small ovenproof dish. Pour olive oil over to completely immerse the cloves, then wrap tightly with foil. Bake for 45 minutes, until the garlic is completely soft. Remove the rosemary.
- Prepare the tofu by cutting it into 6 slices. Place the slices on a dish towel, then cover them with another dish towel and a heavy book. Leave to drain for 30 minutes.
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