Tofu with vegetables and buckwheat

Name: Tofu with vegetables and buckwheat
Total time: 20 min
Yield: 1 serving
Ingredients: tofu: 170 g; buckwheat: about 63 g dry (about 190 g cooked); vegetables: 120 g; olive oil: 8 g

Dinner 451 kcal Prep time: 20 min Protein 24 · Fat 18 · Carbs 53

Ingredients

tofu: 170 g
buckwheat: about 63 g dry (about 190 g cooked)
vegetables: 120 g
olive oil: 8 g

Instructions

Measure the ingredients to the portion indicated.
Cook gently: boil, bake or braise.
Plate it up and don't add oil/sauces beyond the allowance.

Nutrition

451 kcal Protein 24 g Fat 18 g Carbs 53 g

Contains: Soy

Swaps

Tofu can be swapped for chicken/fish 150 g, 2 eggs, or cottage cheese 180 g.
For a plant-based version: chickpeas or beans 160 g.
You can swap the grain for another. Check the calories for your portion on the package.
If you reduce the grain portion, add vegetables and recalculate the meal calories.
Vegetables can be swapped for any non-starchy vegetables at the same weight.

Cook it free in SlimlyMe

Featured in

Pescatarian

General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.