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Suggest a better description01. Add all ingredients into a blender until it forms a paste. If too thick, add more coconut oil.
02. Prepare rice by adding rice and 300 ml water in rice cooker. Cook rice.
03. In the meantime, dice tofu. Heat some more coconut oil in a frying pan then add paste on low heat. Add diced tofu and fry for approx 6-8 mins. Add tomato puree and fry for another 2-3 mins. Add canned tomatoes and coconut milk and stir until creamy sauce forms. Let simmer for at least 10 mins. Season with salt and pepper to taste.
04. Remove from heat and add vegan butter. Stir again and serve with rice.
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1109 | ||
Calories from Fat: 524 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.3g | 78 % | |
Saturated Fat 45.9g | 229 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 277.3mg | 10 % | |
Potassium 1536.7mg | 40 % | |
Total Carbohydrate 127.9g | 38 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 121g | ||
Protein 28.3g | 40 % | |
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: 1109
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