Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
337
Calories
13g
Protein
19g
Fat
32g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- =
- 1 pound tofu, chopped into small pieces
- 1/4 cup soy sauce
- 1/2 teaspoon garlic powder
- 2 tablespoons oil (optional)
- 1 medium onion, chopped
- 2 carrots, diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 6 cups tomato sauce
- 1/2 teaspoon oregano
- 1 tablespoon or more basil
- 1/2 cup chopped parsley (optional)
- =
Directions
1
Marinate tofu in soy sauce, garlic powder and oil for 30 minutes or longer.
2
Sauté onions, carrots, peppers and garlic. Add tomato sauce and spices. Simmer for 20 minutes over low heat.
3
Add marinated tofu and simmer for 10 minutes.
4
Serve over hot spaghetti.
Recipe sourced from
fandom