Curry-tofu pan
Low Carb
Nutritional value
So many calories & Macro nutrients has a portion
19 gCarbohydrates
+
14 gProteine
+
8 gFat
=
210Calories
Ingredients
Ingredient list for 2 Portions
1.00 tablespoon
nutritional yeast (10g)
0.50 teaspoon
curry powder (1g)
0.50 teaspoon
black pepper (2g)
0.50 teaspoon
salt (2.5g)
1.00 teaspoon
coconut oil (5g)
1.00 piece
clove of garlic (3g)
2.00 piece
mini red tomatoes (30g)
7.00 ounce
tofu (1750g)
0.50 cup
green beans (1.5g)
3.00 ounce
0.50 piece
red sweet pepper (75g)
1.00 piece
onion (85g)
4.00 ounce
raw potatoes (852g)
1.00 teaspoon
turmeric (3g)
Cooking
To the video the individual steps also here for you
1
First, blanch the green beans. Cook the water in a pot, then add the green beans and let them boil for 3 minutes. Then remove the green beans from the pot and rinse them with cold water.
2
Cut the potatoes, the onions, the garlic and the peppers into small cubes. You cut the mushrooms into strips.
3
Heat coconut oil on a pan and fry the potato pieces for 5 minutes until they are softer.
4
Add the onion pieces and fry until they are translucent and soft.
5
Now fill the pan with the garlic, pepper and mushroom pieces and add the blanched green beans.
6
Mix well and cook over medium heat for 5 minutes.
7
Now mash the block of tofu with a potato masher and add the mash to the pan as well.
8
Add the nutrient yeast and season the dish with turmeric, curry, pepper and salt.
9
Serve on a plate and finally garnish with cocktail tomatoes and optionally with fresh coriander.
19 gCarbohydrates
+
14 gProteine
+
8 gFat
=
210Calories
1.00 tablespoon
nutritional yeast (10g)
0.50 teaspoon
curry powder (1g)
0.50 teaspoon
black pepper (2g)
0.50 teaspoon
salt (2.5g)
1.00 teaspoon
coconut oil (5g)
1.00 piece
clove of garlic (3g)
2.00 piece
mini red tomatoes (30g)
7.00 ounce
tofu (1750g)
0.50 cup
green beans (1.5g)
3.00 ounce
0.50 piece
red sweet pepper (75g)
1.00 piece
onion (85g)
4.00 ounce
raw potatoes (852g)
1.00 teaspoon
turmeric (3g)
1
First, blanch the green beans. Cook the water in a pot, then add the green beans and let them boil for 3 minutes. Then remove the green beans from the pot and rinse them with cold water.
2
Cut the potatoes, the onions, the garlic and the peppers into small cubes. You cut the mushrooms into strips.
3
Heat coconut oil on a pan and fry the potato pieces for 5 minutes until they are softer.
4
Add the onion pieces and fry until they are translucent and soft.
5
Now fill the pan with the garlic, pepper and mushroom pieces and add the blanched green beans.
6
Mix well and cook over medium heat for 5 minutes.
7
Now mash the block of tofu with a potato masher and add the mash to the pan as well.
8
Add the nutrient yeast and season the dish with turmeric, curry, pepper and salt.
9
Serve on a plate and finally garnish with cocktail tomatoes and optionally with fresh coriander.
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