Lunch or dinner meal
| 1 | cup breadcrumbs |
| 1 | tbsp wheat germ |
| 1 | tbsp parmesan cheese |
| 1/2 | cup spinach |
| 1 | egg, beaten |
| 14 | ounce tofu |
| 1 | tbsp canola oil |
- In a bowl, stir breadcrumbs, wheat germ and parmesan cheese.
- In a shallow bowl mix spinach puree and egg.
- Cut tofu into 1/2" cubes.
- Dip the tofu into the spinach puree then roll them in the breadcrumbs.
- Cook tofu in the pan until browned, 3 to 4 minutes. Turn and cook until golden brown.
Main Dish, Puree, Vegetarian
| Nutrition Facts | ||||||
Serving Size 147.5g |
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Amount Per Serving |
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|
Calories 243 Calories from Fat
99 |
||||||
% Daily Value* |
||||||
|
Total Fat
11.0g 17%
|
||||||
|
Saturated Fat
1.7g 9%
|
||||||
|
Cholesterol
48mg 16%
|
||||||
|
Sodium
243mg 10%
|
||||||
|
Total Carbohydrates
23.5g 8%
|
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|
Dietary Fiber
1.9g 8%
|
||||||
|
Sugars
2.5g |
||||||
|
Protein
14.0g
|
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|
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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. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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