Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
677
Calories
35g
Protein
37g
Fat
55g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tofu | 100g firm | 76 |
| Tomato | 1 medium (123g) | 22 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pounds fresh chopped tomatoes
- 1/2 cup fresh basil, chopped
- 8 garlic cloves, chopped or pressed
- 1/2 pound tofu, chopped
- 1/4 cup (or less) extra virgin olive oil
- 1 pound pasta
- Cayenne or other hot pepper, to taste
- 1/4 cup Parmesan or Romano cheese, grated
- =
Directions
1
Place chopped tomatoes, garlic, basil and tofu in large bowl. Add olive oil and hot pepper. Toss. Marinate for a least 2 hours (but preferably 4 hours).
2
Cook pasta el dente. Drain the pasta and toss it with the grated cheese. Then toss the pasta with the tomato mixture, or place tomato mixture on top.
Recipe sourced from
fandom