• med fat 8.41g 8.41%
  • low sat fat 1.46g 1.46%
  • med salt 377.82mg 0.37%
  • low sugar 1.57g 1.57%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre heat oven to 180°C.
  2. Drain and dice tofu into approximately 3cm cubes and place in a shallow ovenproof dish.
  3. Mix tahini, soy sauce, garlic, yoghurt, saffron and onion together until well blended.
  4. Pour over the tofu and sprinkle with oregano.
  5. Bake uncovered in oven for 15-20 minutes until golden brown on the top.
  6. Blend together until desired consistency. Serve immediately.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
186.25g
100.00g
Energy (kJ)
1015.66kJ
545.32kJ
Protein (g)
19.41g
10.42g
Total fat (g)
15.67g
8.41g
- Saturated fat (g)
2.72g
1.46g
- Polyunsaturated fat (g)
7.57g
4.06g
- Monounsaturated fat (g)
4.43g
2.38g
Cholesterol (mg)
5.20mg
2.79mg
Carbohydrate-available (g)
4.21g
2.26g
CarbohydrateSE (g)
4.21g
2.26g
- Sugars (g)
2.92g
1.57g
Water (g)
137.85g
74.02g
Dietary fibre (g)
4.49g
2.41g
Thiamin (mg)
0.18mg
0.10mg
Riboflavin (mg)
0.25mg
0.14mg
Niacin (mg)
1.33mg
0.71mg
Niacin equivalents (mg)
6.36mg
3.42mg
Vitamin C (mg)
0.57mg
0.30mg
Total folate (ug)
48.06ug
25.80ug
Total vitamin A equivalents (ug)
29.29ug
15.72ug
Retinol (ug)
11.81ug
6.34ug
Beta carotene equivalents (ug)
101.20ug
54.34ug
Sodium (mg)
703.69mg
377.82mg
Potassium (mg)
356.19mg
191.24mg
Magnesium (mg)
133.73mg
71.80mg
Calcium (mg)
560.69mg
301.04mg
Phosphorus (mg)
304.77mg
163.63mg
Iron (mg)
11.89mg
6.38mg
Zinc (mg)
2.11mg
1.13mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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