Recipes · Dinner
Crispy tofu with vegetables and brown rice
A plant-based dinner with 20+ grams of protein from firm tofu, served with stir-fried vegetables and brown rice.
- kcal · per serving
- 571
- Protein (g)
- 34
- Servings
- 1
- ⏱
- 25 min
Ingredients
- Firm tofu 150 g
- Brown rice, cooked 150 g
- Broccoli 100 g
- Carrot 60 g
- Red bell pepper 60 g
- Garlic 5 g
- Olive oil 10 g
- Soy sauce to taste (not counted)
- Chili flakes to taste (not counted)
Method
- 1Press the tofu dry with a towel and cut it into cubes.
- 2Fry the tofu in half the oil over medium-high heat for 8 minutes, turning, until golden; set aside.
- 3Stir-fry the broccoli, sliced carrot, pepper and garlic in the rest of the oil for 5 minutes.
- 4Return the tofu, add a splash of soy sauce and chili, and serve over the cooked brown rice.
Nutrition per serving
| Calories (kcal) | 571 |
|---|---|
| Protein (g) | 34.3 |
| Carbohydrates (g) | 60.2 |
| Fat (g) | 25.3 |
| Fiber (g) | 11.5 |
Where the calories come from
- Protein
- 20%
- Carbs
- 42%
- Fat
- 38%
Calculated from USDA FoodData Central values for each ingredient at the weights listed. Seasonings are not counted. Real values vary with brands and cooking.
See each ingredient in the calorie table →More recipes
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