Veggie "Pasta" Stir-Fry

0SHARES
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 165.8
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 398.0 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 12.5 g

View full nutritional breakdown of Veggie "Pasta" Stir-Fry calories by ingredient
Report Inappropriate Recipe

Submitted by: KALORIE-KILLAH

Introduction

Shredding the zucchini with the spaghetti squash gives this low-fat vegetarian stir-fry a pasta look! Shredding the zucchini with the spaghetti squash gives this low-fat vegetarian stir-fry a pasta look!
Number of Servings: 3

Ingredients

    1 spaghetti squash (yielding about 3 cups of flesh)
    300g of zucchini (about 2 medium-sized zucchinis), shredded
    2 ounces extra firm tofu
    2 egg whites
    2 tbsp Trader Joe's Soyaki marinade
    1 tsp crushed red pepper flakes
    1 tsp paprika
    1 tsp cayenne pepper
    1 tsp Mrs. Dash Table Blend Seasoning
    1 tsp fresh cilantro, chopped

Directions

Scramble the eggs on medium heat in a large pan with the paprika. When eggs are cooked, add tofu (cut into small pieces).

When tofu is slightly golden, add remaining ingredients and mix together until sauce coats most of the veggies. Cover pan, lower heat to medium-low, and let it cook for 5 minutes.

Stir once more and serve.

Makes 3 servings at about 1.5 cups each.

Number of Servings: 3

Recipe submitted by SparkPeople user KALORIE-KILLAH.





0SHARES

Great Stories from around the Web

Rate This Recipe

Member Ratings For This Recipe