Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
443
Calories
25g
Protein
12g
Fat
59g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 10 oz. small dried pasta shapes, such as twists or small shells
- 8-oz. pkg. baked marinated tofu (any flavor), finely diced
- 2 large stalks celery, finely diced
- 2 medium scallions, thinly sliced
- 1/2 cup soy mayonnaise
- 1/3 cup chopped black olives
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- =
Directions
1
1. Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook according to package directions until just tender. Drain, rinse under cold running water until cool, then drain again. Transfer to large serving bowl.
2
2. Add remaining ingredients and toss gently to combine. Cover and chill until needed or serve right away.
Recipe sourced from
fandom