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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.0
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 625.3 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 9.1 g

View full nutritional breakdown of Last of Summer Stir Fry calories by ingredient
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Last of Summer Stir Fry

Submitted by: RAINBOWACTIVIST

Introduction

My CSA box keeps coming up eggplants! I know fall is almost here, so I made this stirfry of what should be the last of summer's vegetables. My CSA box keeps coming up eggplants! I know fall is almost here, so I made this stirfry of what should be the last of summer's vegetables.
Number of Servings: 6

Ingredients

    * Eggplant, fresh, 2 eggplant, peeled
    * Tofu, firm, 0.75 block
    * Zucchini, baby, 1 medium
    * *Summer Squash, 1 small
    * Vegetable Broth, 1 cup
    * Onions, raw, 1 medium (2-1/2" dia)
    * Garlic, 2 cloves
    * Tomato Paste, 0.2 cup
    * Salt, & Pepper to taste
    * Green Peppers (bell peppers), 0.5 cup, chopped
    * *Onion powder, .5 tsp
    * Garlic powder, .5 tsp
    * Oil, 1 tbsp.

Directions

1. Press tofu between two heavy objects & napkins while you slice garlic & onion.

2. Cube tofu and place in a bowl with veg. broth, garlic powder, onion powder, and salt & pepper.

3. Peel and cube eggplant, slice squash, and dice peppers.

4. Heat oil in large skillet. Saute onion & garlic until onion is soft. Add tomato paste, and tofu/veg. broth mixture. Cook about 5 minutes.

5. Add eggplant and cook about 5 minutes more.

6. Add pepper & squash, salt & pepper to taste, and cook a bit longer.

Serves 6 - I plan to serve this over Jasmine Rice.

Number of Servings: 6

Recipe submitted by SparkPeople user RAINBOWACTIVIST.






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