Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Pie Crust | not in our table | 0 |
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
- =
- 1 (14 ounce) package tofu
- 1/3 cup chopped green pepper
- 1/2 cup chopped red pepper
- 1 small onion, diced
- 3/4 cup water
- 1 (6 ounce) can tomato paste
- 1 envelope spaghetti sauce mix
- 1 deep dish pie crust
- 1/3 cup Parmesan cheese
- 1 1/2 cups grated mozzarella cheese
- =
Directions
Drain tofu and pat dry. Mix tofu, green and red pepper, water, tomato paste, onion and spaghetti sauce mix. Cover and simmer 10 minutes.
Preheat oven to 350 degrees F.
Sprinkle Parmesan cheese on bottom of pie shell. Spread 1/2 of tofu mixture in pie shell. Sprinkle 1/2 mozzarella, then another layer of tofu mixture and mozzarella again. Bake until cheese melts and pie crust is brown, approximately 35 to 45 minutes.