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Coconut Curry Tofu by Kathy Collins
A delicious recipe prepared by
smarty_farty
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Nutrition Facts
| Serving Size | 1 | ||
|---|---|---|---|
| Number of Servings | 6 | ||
| Amount Per Serving | |||
| Calories | 188 | ||
| Calories from Fat | 60 | ||
| % Daily Value* | |||
| Total Fat | 11.8 g | 18 % | |
| Saturated Fat | 4.6 g | 23 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 0 g | ||
| Monounsaturated Fat | 2 g | ||
| Cholesterol | 0 mg | 0 % | |
| Sodium | 430 mg | 18 % | |
| Potassium | 220 mg | 6 % | |
| Total Carbohydrate | 9 g | 3 % | |
| Dietary Fiber | 1 g | 5 % | |
| Sugars | 5 g | ||
| Other Carbs | 0 g | ||
| Protein | 11.7 g | 23 % | |
| Vitamin A | 7 % | ||
| Vitamin C | 12 % | ||
| Calcium | 4 % | ||
| Iron | 5 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 1 % | ||
| Vitamin K | 24 % | ||
| Thiamin | 3 % | ||
| Riboflavin | 6 % | ||
| Niacin | 5 % | ||
| Vitamin B6 | 4 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 3 % | ||
| Phosphorus | 4 % | ||
| Iodine | 0 % | ||
| Magnesium | 2 % | ||
| Zinc | 2 % | ||
| Selenium | 7 % | ||
| Copper | 0 % | ||
| Manganese | 6 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 4.54 servings of Organic Tofu
- 4 servings of Soy Sauce Low Sodium
- 0.5 servings of Spices, curry powder (1 tbsp)
- 0.3 servings of Blue Agave Nectar, Organic Raw
- 1 serving of Ginger root, raw (1 tsp)
- 5 servings of Tomatoes, red, ripe, raw, year round average (1 Italian tomato)
- 1 serving of Bell Pepper, Yellow
- 1.3 servings of Mushrooms, brown, Italian, or Crimini, raw (1 cup whole)
- 1.5 servings of Basil, fresh (5 leaves)
- 3 servings of Bok choy 1 cup
- 6.9 servings of Organic Lite Coconut Milk
- 1 serving of Extra Virgin Olive Oil, Toscano
- 1 serving of Garlic, raw (1 clove)
- 0.67 servings of Red Curry Paste
Recipe Description
Latest Eaters
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smarty_farty ate this food Friday, January 8, 2010
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