Tofu Bread Cups
already cooked this dish.
Total: 40minPreparation: 40min
- Portions: 5.00
- Difficulty: Intermediate
Nutritional information 333kcal = 1,394kj /per portion
- 333.22 Energy
- 14.63 Grams Protein
- 29.93 Grams Carbohydrates
- 7.36 Grams Sugars
- 782.71 Milligrams Sodium
- 19.15 Grams Fats
- 3.48 Grams Saturated Fats
Recipe ingredients saved
Heat oil in a skillet over medium heat, add the escallion / chive, onion, garlic, celery, tomato, sweet peppers, thyme and scotch bonnet pepper, stir and add the Season Up, cook until vegetables are tender
Add the tofu and stir with vegetables evenly.
Combine Boullion Cube and paprika, then sprinkle over tofu, stir again, cover the pot and reduce heat to low.
Allow to cook through for another 3 minutes. Remove from heat.
Cut the edges of the bread and flatten with a rolling pin. Mold the bread in a (6) six cup muffin pan. Fill bread cups with (2) two table spoons of prepared tofu filling.
Bake in a pre-heated oven for 10 minutes at 350°F (180°C), remove from oven and sprinkle with carrot and top with cheese; put it back in the oven for another 5 minutes.
Remove from oven and serve warm.