Try this Barbeque Tofu, Kale and Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionCut tofu into 1/2" cubes. Heat 2 teaspoons oil in skillet over medium heat. Add tofu and cook until golden, about 12 minutes turning2-3 times. Toss warm, golden tofu w/ 1 tablespoon barbecue sauce. Poke sweet potato 2-3 times, microwave 10 minutes, cut in half and top w/ maple syrup. In skillet sauté in remaining 1 teaspoon oil the garlic, kale and remaining 1 T barbecue sauce until kale is tender about 6 minutes. Serve greens w/ tofu on top and maple sweet potato on side.
Swap: 1 cup tofu w/ 4 ounce cooked fish.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 305 | ||
Calories from Fat: 45 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 200.7mg | 7 % | |
Potassium 1428.5mg | 38 % | |
Total Carbohydrate 61.5g | 18 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 53.3g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 305
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