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To provide a balanced and energizing start to the day, supporting muscle recovery and energy levels for cycle training.
Ingredients:
-
200gtofu
-
300gpotato
-
100gred bell pepper
-
1itemonion
-
100gleek
-
100gspinach
-
2tbspolive oil
-
2clovegarlic
-
1tspchilli powder
-
1tspsalt
Preparation Time: 30 minutes
Instructions:
- Press the tofu to remove excess moisture and cut into cubes.
- Dice the potatoes, red bell pepper, and onion. Slice the leek.
- Heat olive oil in a large skillet over medium heat.
- Add the potatoes and cook until they start to soften, about 10 minutes.
- Add the onion, red bell pepper, leek, and garlic. Cook for another 5 minutes.
- Stir in the tofu cubes and spinach. Season with chilli powder and salt.
- Cook until the tofu is heated through and the vegetables are tender.
- Serve hot.
| Nutrition | Per Serving 800 g | Per 100g |
|---|---|---|
| Energy | 800 kcal | 100 kcal |
| Protein | 30 g | 3.8 g |
| Fibre | 15 g | 1.9 g |
| Salt | 2 g | 0.3 g |
| Sugar | 10 g | 1.3 g |
| Carbohydrates | 90 g | 11.3 g |
| Fat | 40 g | 5.0 g |
-
200gtofu
-
300gpotato
-
100gred bell pepper
-
1itemonion
-
100gleek
-
100gspinach
-
2tbspolive oil
-
2clovegarlic
-
1tspchilli powder
-
1tspsalt
Press the tofu to remove excess moisture and cut into cubes.
Dice the potatoes, red bell pepper, and onion. Slice the leek.
Heat olive oil in a large skillet over medium heat.
Add the potatoes and cook until they start to soften, about 10 minutes.
Add the onion, red bell pepper, leek, and garlic. Cook for another 5 minutes.
Stir in the tofu cubes and spinach. Season with chilli powder and salt.
Cook until the tofu is heated through and the vegetables are tender.
Serve hot.