This Carrot and Tofu Ricotta Bake is a deliciously healthy and protein-packed dish that’s perfect for any meal. Combining the earthiness of carrots and the creamy texture of tofu, this bake is both satisfying and nutritious. Let’s get started!
- Press the tofu before starting to remove excess moisture. This helps achieve a better texture.
- Grate the carrot finely to ensure it mixes well with the tofu ricotta.
- Adjust the seasoning (salt and pepper) to taste, especially if you're sensitive to salt.
- Line your baking dish with parchment paper to prevent sticking and make cleaning easier.
- Let the bake rest for a few minutes after removing it from the oven to allow it to set and make slicing easier.
There you have it, a warm and tantalizing Carrot and Tofu Ricotta Bake! This dish not only brings a wholesome flavor but also packs a nutritious punch. Serve it as a main dish or a hearty side and relish the healthy goodness. Enjoy!
Nutrition Facts | |
---|---|
Serving Size | 130 grams |
Energy | |
Calories 80kcal | 4% |
Protein | |
Protein 9g | 6% |
Carbohydrates | |
Carbohydrates 4.71g | 1% |
Fiber 1.64g | 4% |
Sugar 1.66g | 2% |
Fat | |
Fat 7g | 9% |
Saturated 1.05g | 3% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 150ug | 17% |
Choline 30mg | 6% |
Vitamin B1 0.35mg | 29% |
Vitamin B2 0.16mg | 12% |
Vitamin B3 1.80mg | 11% |
Vitamin B6 0.13mg | 8% |
Vitamin B9 110ug | 28% |
Vitamin B12 0.00ug | 0% |
Vitamin C 2.80mg | 3% |
Vitamin E 0.19mg | 1% |
Vitamin K 13ug | 11% |
Minerals | |
Calcium, Ca 130mg | 10% |
Copper, Cu 0.19mg | 21% |
Iron, Fe 1.70mg | 15% |
Magnesium, Mg 36mg | 8% |
Phosphorus, P 120mg | 9% |
Potassium, K 220mg | 7% |
Selenium, Se 9ug | 17% |
Sodium, Na 60mg | 4% |
Zinc, Zn 0.93mg | 8% |
Water | |
Water 110g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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