Tofu Vegetable Kebabs
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.9 g | (80 %) |
more nutritional values
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.3 mg | (136 %) | ||
| Vitamin K | 244 μg | (407 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 192 mg | (202 %) | ||
| Potassium | 3,256 mg | (81 %) | ||
| Calcium | 765 mg | (77 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 559 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Boiled potatoes (medium-sized)
- 2 Red Bell pepper
- 4 Celery
- 300 grams Tofu (smoked)
- 8 length Wooden skewers (soaked)
- 2 sprigs Basil
- 3 Tbsps sunflower oil
- salt
- white peppers
Preparation steps
1.
Peel and quarter the potatoes. Rinse the peppers, cut in half, deseed and cut into bite-size pieces. Rinse the celery and slice into 3 cm (approximately 1 1/4 inche) pieces. Cut the tofu into cubes. Alternate the ingredients between 8 long wooden skewers. Rinse the basil, shake dry and pluck off the leaves.
2.
Heat the oil in a large non-stick frying pan over medium heat. Sear the skewers on each side until the vegetables are cooked through, about 5-7 minutes. Season lightly with salt and pepper. For serving: Arrange the skewers on plates and garnish with basil leaves.
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