Turmeric Tofu with medley potatoes and broccoli

Turmeric Tofu with medley potatoes and broccoli
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 420.8
  • Total Fat: 21.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 686.5 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 5.6 g
  • Protein: 30.5 g

View full nutritional breakdown of Turmeric Tofu with medley potatoes and broccoli calories by ingredient
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Introduction

This antioxidant-rich vegan meal is high in protein and not only it will satisfy you with delicious taste, but protect your body against free radicals that might cause cancer! This antioxidant-rich vegan meal is high in protein and not only it will satisfy you with delicious taste, but protect your body against free radicals that might cause cancer!
Number of Servings: 2

Ingredients

    Tofu, extra firm, 1 block, cut in 1" cubes
    Baby Medley Potatoes-(purple, red) ~10 potatoes
    Broccoli, fresh, 2 cups
    Olive Oil, 2 tsps
    Toasted Sesame Oil, 2 tsp
    Bragg All Natural Liquid Amino, Soy sauce, 4 tsp
    White Rice Vinegar, 4 tbsp
    Chilli powder (1 tsp),
    Turmeric (1 tsp),
    Garlic powder,
    Fresh dill, 1/2 cup chopped
    Fresh squeezed lime juice, 1 tbsp
    Fresh Squeezed lemon juice, 1 tbsp
    Black pepper

Tips

Poke potato with fork to see whether its ready, medley potatoes are usually get ready on less time than regular potatoes. When you add olive oil, lemon juice and dill to potatoes, let them sit covered for about 10 minutes before serving. Enjoy!!!


Directions

Preheat the oven to 350F
Boil water in a pot and cook Medley potatoes in it until ready (~15-20 minutes);
In a bowl, mix Braggs or other low sodium soy sauce, sesame oil, rice vinegar, chilli powder, garlic powder, turmeric. Add tofu to it, coat in sauce. (if you have time, you can marinate tofu in the mixture for 30 min prior);
Place tofu on a pan, covered with aluminum foil, and put in an oven to cook for 20 min;
Meanwhile, boil water in a pot (2" high), add salt, then chopped broccoli, cook for 5 min.
Take out broccoli, season with black pepper and lime juice to preserve the bright green color.
When potatoes are ready, remove water, add olive oil, fresh dill, lemon juice, pepper to taste and turmeric (optional)
Split everything in 2 portions and serve.


Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user MARIA_M2FITNESS.

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