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Tofu Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.8756
Energy (kCal)601.625
Carbohydrates (g)19.2552
Total fats (g)39.526
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor, combine tofu, mayonnaise, yogurt, lemon juice, worcestershire sauce, mustard, anchovy past and hot pepper sauce, puree until smooth. | 2. (I have made it in my blender) Stir in cheese, garlic and oil, season with salt and pepper. | 3. Dip can be covered and refrigerated for up to 8 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tofu 1 cup 362.88 7.0056 43.5204 21.9744
    mayonnaise 2 tablespoons 108.3 0.0 0.111 12.0
    plain yogurt 2 tablespoons - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    dijon mustard 1 teaspoon - - - -
    anchovy paste 1 teaspoon - - - -
    pepper sauce 1 dash - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    garlic 1 clove smashed 4.47 0.9918 0.1908 0.015
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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