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Sweet Chilli Tofu and Vegetable Tortilla

Sweet Chilli Tofu and Vegetable Tortilla

Preparation time:
20 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

602
Calories
57 g
Carbohydrates
35 g
Protein
22 g
Fat

Ingredients:

Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Iceberg lettuce (fresh)Iceberg lettuce (fresh)⅕ (50 g)
Tortilla WrapsTortilla Wraps1 (63 g)
Onion (fresh)Onion (fresh)¼ (25 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Kidney beans (canned)Kidney beans (canned) 30 g
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 1 Tablespoon
Herbs mixHerbs mix 1 Pinch(s)
Minced meat (vegetarian)Minced meat (vegetarian) 100 g
Sweet Chili Sauce, Sweet Chili SauceSweet Chili Sauce, Sweet Chili Sauce 1 Tablespoon

Preparation:

Step 1:
Cut bell bell pepper and onion into thin strips. Heat oil in a frying pan. Sauté the onion, tofu, kidney beans and the peppers. Season with salt, herbs and pepper.
Step 2:
Warm the tortilla patty briefly in the oven at 180 degrees. Spread sour cream and the chili sauce on the wrap. Top with the roasted vegetable mix and lettuce.

Macronutrient distribution:

The recipe Sweet Chilli Tofu and Vegetable Tortilla is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Stove
Stove
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