Bean and tofu bowl with onion and potato
~25 minon the hobFusionVeganGluten-freeDairy-free
573kcal
31 gprotein
66 gcarbs
15 gfat
16 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 844 | 45 g |
| Emmagetting lean | 27% | 466 | 27 g |
| Jackgrowing | 24% | 407 | 22 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Cannellini beans — 400 g tin1 tin
- Plain tofu80 g
- Potatoes, waxy150 g
- White onion½
- Extra virgin olive oil2 tsp
- Parsley, fresh½ bunch
- Cannellini beans — 400 g tin2 tins
- Plain tofu160 g
- Potatoes, waxy300 g
- White onion1
- Extra virgin olive oil1 tbsp
- Parsley, fresh1 bunch
- Cannellini beans — 400 g tin4 tins
- Plain tofu320 g
- Potatoes, waxy600 g
- White onion1½
- Extra virgin olive oil2 tbsp
- Parsley, fresh1½ bunches
From your store cupboard
Black pepperSaltSmoked paprikaWine vinegar
Method
- Peel the potatoes, cut them into cubes the size of a sugar lump and boil them in salted water 12 minutes — they must be soft but mustn’t fall apart. Drain them and let them cool.
- Rinse the beans in cold water and let them drain.
- Slice the onion into thin rings and leave it 10 minutes in vinegar — it loses its bite and then doesn’t burn the mouth.
- Cut the tofu into small cubes and dust it with smoked paprika. Mix everything together, trickle over the oil, salt, pepper and scatter with parsley.
- Let it sit 15 minutes — the potato draws in the vinegar and the salad gains its flavour.
- Peel the potatoes, cut them into cubes the size of a sugar lump and boil them in salted water 12 minutes — they must be soft but mustn’t fall apart. Drain them and let them cool.
- Rinse the beans in cold water and let them drain.
- Slice the onion into thin rings and leave it 10 minutes in vinegar — it loses its bite and then doesn’t burn the mouth.
- Cut the tofu into small cubes and dust it with smoked paprika. Mix everything together, trickle over the oil, salt, pepper and scatter with parsley.
- Let it sit 15 minutes — the potato draws in the vinegar and the salad gains its flavour.
- Peel the potatoes, cut them into cubes the size of a sugar lump and boil them in salted water 12 minutes — they must be soft but mustn’t fall apart. Drain them and let them cool.
- Rinse the beans in cold water and let them drain.
- Slice the onion into thin rings and leave it 10 minutes in vinegar — it loses its bite and then doesn’t burn the mouth.
- Cut the tofu into small cubes and dust it with smoked paprika. Mix everything together, trickle over the oil, salt, pepper and scatter with parsley.
- Let it sit 15 minutes — the potato draws in the vinegar and the salad gains its flavour.
Allergens: Sulphur dioxide and sulphites (12), Soya beans (6)
