Easy stirfry to use leftover vegetables sitting in the fridge.
| 75 | g Tofu |
| 1/2 | cup broccoli |
| 5 | green beans |
| 2 | mushrooms |
| 3 | Brussel sprouts |
| 15 | ml soy sauce |
| 1/2 | small onion |
| 1/2 | beet |
- Heat onions and soy sauce in a pan until tender
- Add tofu
- Add pre-boiled green vegetabels followed by pre-boiled Beet
- Add mushrooms
- Lower heat and simmer
- Add a dash of water now if veges look dry, and a sprinkle of any desired seasoning. I like vege stock poweder, or Garlic Powder.
Vegetables, Main Dish, Boil, Simmer, Stir Fry, Vegetarian, Gluten-Free
| Nutrition Facts | ||||||
Serving Size 588.1g |
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Amount Per Serving |
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Calories 230 Calories from Fat
36 |
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% Daily Value* |
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Total Fat
4.0g 6%
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Saturated Fat
0.8g 4%
|
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Cholesterol
0mg 0%
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Sodium
1005mg 42%
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Total Carbohydrates
39.5g 13%
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Dietary Fiber
15.4g 62%
|
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Sugars
12.6g |
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Protein
17.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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