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Mexican tofu with vegetables and rice
 
 
4 ServingsPTM20 min

Mexican tofu with vegetables and rice


A nice mexican recipe. The vegetarian main course contains the following ingredients: quick-cooking rice, kidney beans (400 g), oil, tofu stir-fry strips spicy spiced (a 180 g), wok vegetables (Italian (750 g, frozen)), sour cream and tortilla chips (nacho cheese (150 g)) ).

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Directions

  1. Cook the rice according to the instructions for use.
  2. Let kidney beans drain.
  3. Add oil in wok, add tofu taps and fry in 5 min.
  4. Remove from pan.
  5. Wok vegetables 7 minutes stir-fry.
  6. Add kidney beans and tofu sprouts, warm for 2 min.
  7. Divide vegetables and rice into 4 plates, add some sour cream and add chips separately..


Nutrition

877Calories
Sodium23% DV540mg
Fat57% DV37g
Protein70% DV35g
Carbs34% DV101g
Fiber32% DV8g

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