Tofu Patties
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
690
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 21.8 mg | (182 %) | ||
| Vitamin K | 60.7 μg | (101 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 786 mg | (79 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tofu
- 1 bunch parsley (small)
- 1 onion
- 1 carrot
- 100 grams grated Emmentaler cheese
- 2 eggs
- salt
- freshly ground peppers
- 1 bunch fresh oregano (Or other herbs, to taste)
- 2 garlic cloves
- 70 grams Pine nuts
- 70 grams Parmesan
- 7 Tbsps olive oil
- vegetable oil (to fry)
Preparation steps
1.
Cut the tofu into small pieces. Rinse the parsley, shake dry, pluck from the stems and chop. Peel the onions and chop. Rinse, peel and finely dice the carrot.
2.
Puree the tofu, parsley, carrots and onion in blender. Mix in the eggs, cheese and carrots and season well with salt and pepper. Refrigerate for 1 hour.
3.
Pluck, rinse and shake dry the oregano leaves. Peel the garlic. Puree the oregano, garlic, pine nuts, olive oil and parmesan in a blender. Refrigerate.
4.
Form flat patties from the tofu mass. Heat oil in a frying pan and brown the patties on both sides.
5.
Serve the patties with the oregano pesto. Goes well with fresh lettuce.
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