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Provencal style tofu cream
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
376
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 200 grams Tofu
- 200 grams cream cheese
- 2 Tbsps Crème fraiche
- 3 Tbsps olive oil
- 4 Tbsps mixed, chopped Fresh herbs (such as thyme, rosemary and basil)
- 1 garlic clove
- salt
- freshly ground peppers
- 2 Red Bell pepper
- 4 Tomatoes
- 8 green Olives
- 1 Tbsp chopped fresh Basil
Preparation steps
1.
Mash the tofu in a bowl with a fork. Stir in the cream cheese, creme fraiche, olive oil and herbs. Peel the garlic, finely chop and stir in. Very finely chop the olives and mix tin. Season the tofu cream with salt and pepper to taste.
2.
Rinse the peppers, trim, cut in half, remove the seeds, remove the white membranes and very finely chop. Rinse the tomatoes, cut into quarters, remove the seeds, finely chop and stir both (up to 4 tablespoons) into the cream. Divide among serving bowls. Serve garnished with the remaining vegetables, olives and basil.
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