Mexican tofu with vegetables and rice

Name: mexican tofu with vegetables and rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 300 g quick cooking rice; 1 look kidney beans 400 g; 2 tablespoons oil; 2 packages tofu stir fry strips spiced spicy a 180 g; 1 bag wok vegetables Italian (750 g, frozen); 125 ml sour cream; 1 bag tortilla chips nacho cheese (150 g)

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)) ).

Ingredients

Kitchen Stuff

stir fry

Directions

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

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Nutrition

877Calories

Sodium23% DV540mg

Fat57% DV37g

Protein70% DV35g

Carbs34% DV101g

Fiber32% DV8g

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