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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 256.5
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 477.6 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 9.9 g

View full nutritional breakdown of Eggplant Tofu Pasta calories by ingredient
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Eggplant Tofu Pasta

Submitted by: KANCYNING


Number of Servings: 12

Ingredients

    1 eggplant, cubed
    1 pkg. firm tofu, light--cubed
    0.25 cup olive oil
    0.5 cup diced onion
    0.25 cup diced green pepper
    3 cloves minced garlic
    2 cups cubed zucchini
    1 (15 oz.) can garbanzos, drained
    1 (15 oz.) can dark red kidney beans,drained
    1 (6 oz.) can tomato paste
    1 (28 oz.) can crushed tomatoes
    1 lb. box of tricolor pasta
    1 tsp. each of basil, oregano, parsley, cumin, and italian seasoning

Directions

Prepare pasta according to directions on box. Cube the tofu and brown in a non-stick skillet. Set aside. Cube the eggplant and zucchini and saute in olive oil until tender. Add onion, pepper, and garlic. Cook until veggies are tender. Add tomatoes, tomato paste, garbanzos, kidney beans, and seasonings. Stir in tofu just before serving. Add sauce mixture to prepared pasta and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user KANCYNING.






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