Soy Breakfast Skillet
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
183
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 2 Zucchini (chopped)
- 1 onion (chopped)
- 2 Tomatoes (chopped)
- 1 clove garlic cloves (finely chopped)
- 14 ozs firm Tofu (drained)
- 1 tsp Turmeric
- salt
- peppers
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Heat the oil in a shallow pan and cook the vegetables and garlic until beginning to soften.
2.
Crumble in the tofu and add the turmeric.
3.
Cook, stirring for 5-8 minutes until the vegetables are tender. Season to taste with salt and pepper.
4.
Serve immedieately, sprinkled with parsley.
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