Recipe · Breakfast · by Vasundhara Raghavan, Kidney Warriors Foundation
Vegetable with Tofu Crumble
Suitable for dialysis, diabetics and post transplant. Protein-rich snack.
On dialysisDiabeticPost-transplantp 26
Per serving
1 serving (4 cutlets)
Safe for your stage
Phosphorus235 mg
Potassium293 mg
Sodium27 mg
Protein13 g
Energy186 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Green cabbage (finely chopped)100 g · 1/2 cup
- Carrot100 g · 2 medium
- Fresh peas100 g · 1/2 cup
- Tofu200 g · 1 cup
- Coriander leaves (finely chopped)50 g · 1/4 cup
- Red chillies3 g · 1/4 tsp
- Pepper powder2 g · 1/4 tsp
- Cumin seeds3 g · 1/2 tsp
- Oil40 g · 8 tsp
Method
- 1Crumble tofu. Mix in the vegetables and all other ingredients.
- 2Roast on a pan with 1/4 tsp oil.
- 3After spices are well mixed, remove and cool.
- 4Shape into small cutlets and roast well on both sides with 1/4 tsp oil per cutlet.
- 5Enjoy between two slices of bread or whole-wheat chapatti, as a lunch meal, with some salad.
Notes from the contributor
- • Use mint, cumin powder, lime juice in small amounts to make low salt food palatable.
- • Phosphorus binders may be taken as advised by doctor/dietician.
Sources
- KWF · Proprietary-with-permission · id kwf_vegetable_tofu_crumble