Tofu Ball and Butterbean Traybake

One of the most common questions we get asked is how to make tofu taste good. A great way to achieve better-tasting tofu is to experiment with its texture. This traybake transforms a block of tofu into succulent “meatballs,” baked with juicy vegetables and butterbeans for added protein. We used a jar of good quality shop-bought pesto but if time permits you can make your own. Enjoy on its own as a lighter meal, or serve with grilled sourdough to mop up the juices.

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Prep time
20 minutes
Cook time
25 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

383kcal
Calories
23g
Protein
16g
Total Fat
42g
Carbs
13g
Fibre
14g
Sugars
348mg
Calcium
27%
 
5mg
Iron
30%
 
140mg
Magnesium
33%
 
373mg
Phosporus
30%
 
1240mg
Potassium
26%
 
936mg
Sodium
41%
 
7mg
Zinc
65%
 
1mg
Copper
62%
 
2mg
Vitamin B1
201%
 
1mg
Vitamin B2
89%
 
19mg
Vitamin B3
119%
 
2mg
Vitamin B6
121%
 
276mcg
Vitamin B9
69%
 
199mcg
Vitamin A
22%
 
2mcg
Vitamin B12
75%
 
167mg
Vitamin C
185%
 
0mcg
Vitamin D
2%
 
4mg
Vitamin E
27%
 
59mcg
Vitamin K
49%
 
Calories: 383kcal; Protein: 23g; Total Fat: 16g; Carbs: 42g; Fibre: 13g; Sugars: 14g; Calcium: 348mg (27%); Iron: 5mg (30%); Magnesium: 140mg (33%); Phosporus: 373mg (30%); Potassium: 1240mg (26%); Sodium: 936mg (41%); Zinc: 7mg (65%); Copper: 1mg (62%); Vitamin B1: 2mg (201%); Vitamin B2: 1mg (89%); Vitamin B3: 19mg (119%); Vitamin B6: 2mg (121%); Vitamin B9: 276mcg (69%); Vitamin A: 199mcg (22%); Vitamin B12: 2mcg (75%); Vitamin C: 167mg (185%); Vitamin D: 0mcg (2%); Vitamin E: 4mg (27%); Vitamin K: 59mcg (49%)
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