Roasted Veggies and Tofu-Mexican Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Carrots, sliced3 stalks of broccoli, chopped12 brussel sprouts, quartered1 lb Light Tofu, cubed2 Tbl GarlicOnions, raw, 1 cup, choppedLime Juice, 0.25 cupChili powder, 2 tbspOregano, ground, 1 tspPepper, black, 2 tspGranulated Sugar, 1 tsp
Preheat oven to 350 degrees.
Combine all ingredients in a 9 X 13 pan sprayed with cooking oil.
Put in oven, roast for about 1 hour, or until brussel sprouts are soft.
Stir veggie mix every 15 minutes to keep from drying out.
Serve over rice or with potatoes (not included in calorie count)
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Combine all ingredients in a 9 X 13 pan sprayed with cooking oil.
Put in oven, roast for about 1 hour, or until brussel sprouts are soft.
Stir veggie mix every 15 minutes to keep from drying out.
Serve over rice or with potatoes (not included in calorie count)
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Nutritional Info Amount Per Serving
- Calories: 161.4
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 133.9 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 8.9 g
- Protein: 15.7 g
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