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Ingredients
1 large baked potato
2 teaspoons margarine
10 ounces firm tofu, drained and crumbled
Pinch of turmeric
¼ cup chopped green onion
¾ cup chopped red pepper
1 cup slice fresh mushrooms
3 tablespoons salsa
Nutritional analysis per serving (2 servings)
43 grams carbs; 414 calories; 5 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 1 gram trans fat; 9 grams fiber; 269 milligrams sodium; 31 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel potato and cut into small cubes.
- Step 2
Melt margarine in a nonstick skillet and add tofu. Add turmeric and cook over high heat 5 minutes. Add vegetables and cook 5 minutes, or until vegetables are tender but crisp. Stir in salsa and serve.
Private Notes
Comments
Substituted sweet potato for potato and spring turnips & radishes for red pepper; doubled scallions. Great