Ingredients
- 3 Cups Broccoli, florets
- 1 Jalapeno Pepper – seeds removed
- 2 Green Onions
- 6 Garlic, clove – roasted
- 1 Tablespoon Cilantro
- 1/4 Cup Tofu
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Black Pepper, ground
- 1 Tablespoon Olive Oil
Nutritional information
Calories : 44.7
Total fat : 2.7g
Saturated fats : .04g
Sodium micrograms : 224.5µg
Total carbs : 3.7g
Dietary fibre : 1.7g
Protein : 2.2g
Sugar : 0.4g
Vitamin A : 1.2%7
Vitamin C : 61.8%
Calcium : 3.5%
Iron : 3.6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
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1
Roast the garlic clove ahead of time or while you're preparing the other ingredients. Let it cool completely.
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2
Boil the broccoli until very soft. You want it to be slightly overcooked to get that creamy consistency later on. Once the broccoli is cooked, drain it and let it cool completely.
-
3
When the garlic and broccoli are completely cooled, add them to your nutribullet along with remaining ingredients. Blend until smooth.
-
4
Serve Broccomole the same way you would serve guacamole - with crackers, whole grain chips, and an array of veggies. You can also use it as a topping for fajitas or as a sandwich spread.
-
5
Enjoy!
Nutritional information
Calories : 44.7
Total fat : 2.7g
Saturated fats : .04g
Sodium micrograms : 224.5µg
Total carbs : 3.7g
Dietary fibre : 1.7g
Protein : 2.2g
Sugar : 0.4g
Vitamin A : 1.2%7
Vitamin C : 61.8%
Calcium : 3.5%
Iron : 3.6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
