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Picture of Roasted Tofu with Red Pepper–Walnut Spread
asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 566 kcal 28 %
  • Fat 33 g 51 %
  • Saturated 5 g 24 %
  • Carbs 17 g 6 %
  • Fiber 11 g 43 %
  • Protein 66 g 131 %
  • Cholesterol 0 mg 0 %
  • Sodium 1055 mg 44 %
  • Calcium 2547 mg 255 %
  • Magnesium 230 mg 55 %
  • Potassium 1089 mg 23 %
  • Iron 11 mg 63 %
  • Zinc 6 mg 56 %
  • Phosphorus 731 mg 104 %
  • Vitamin A 332 µg 37 %
  • Vitamin C 96 mg 107 %
  • Thiamin (B1) 1 mg 53 %
  • Riboflavin (B2) 0 mg 35 %
  • Niacin (B3) 2 mg 15 %
  • Vitamin B6 1 mg 46 %
  • Folate equivalent (total) 142 µg 35 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 13 %
  • Vitamin K 6 µg 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Tofu with Red Pepper–Walnut Spread

Ingredients

  • 1 /2 olive oil, plus more for pan
  • 1 package firm tofu, drained (12–14 oz.)
  • 1 teaspoon plain low-fat Greek yogurt
  • 1 teaspoon kosher salt
  • 1 /4 tablespoon Aleppo pepper or hot paprika
  • 1 /2 teaspoon ground cumin
  • Flaky sea salt (optional)
  • 1 /2 cup Red Pepper–Walnut Spread

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