Feta, Leek and Tofu Casserole
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
541
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 99.4 μg | (166 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 251 μg | (84 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 379 mg | (38 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 22.4 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Par-cook the tofu strips according to the package instructions.
3.
Cut the leeks in half lengthwise, thoroughly rinse, shake dry, trim and then cut into narrow strips. Cut an "X" in the base of each tomato, blanch, peel, quarter, core and cut into small pieces. Cut the olives into small pieces.
4.
Whisk the eggs, sour cream and crème fraîche together and season with salt, pepper and nutmeg.
5.
In a hot pan, heat the oil and sauté the leeks and tofu for 2-3 minutes. Grease a baking dish with butter, fill with the leek and tofu mixture, pour the egg mixture over top and sprinkle with the tomatoes, olives and crumbled feta. Bake for about 25 minutes.
6.
Remove from the oven and serve immediately.
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