pumpkin tofu eggplant bake

Name: pumpkin tofu eggplant bake Recipe
Yield: 3
Ingredients: Ingredients:; Pumpkin cooked 500 grams (remove); eggplant canned 165 gram(s) (remove); Garlic 3 tsp (remove); Ginger Root 3 tsp (remove); Tomato Paste 18 grams (remove); Tofu firm 120 grams (remove); Milk 2% 100 mL (remove); Capers canned 4 tbsp drained (remove); orgran fibre crispbread - 2 slices = 1 serving! 3 serving (remove); Onions raw 40 grams (remove)

Number of Servings: 3

Ingredients

Ingredients:Pumpkin, cooked, 500 grams (remove)eggplant canned, 165 gram(s) (remove)Garlic, 3 tsp (remove)Ginger Root, 3 tsp (remove)Tomato Paste, 18 grams (remove)Tofu, firm, 120 grams (remove)Milk, 2%, 100 mL (remove)Capers, canned, 4 tbsp, drained (remove)orgran fibre crispbread - 2 slices = 1 serving!, 3 serving (remove)Onions, raw, 40 grams (remove)

Directions

Ingredients:
Pumpkin, cooked, 500 grams (remove)
eggplant canned, 165 gram(s) (remove)
Garlic, 3 tsp (remove)
Ginger Root, 3 tsp (remove)
Tomato Paste, 18 grams (remove)
Tofu, firm, 120 grams (remove)
Milk, 2%, 100 mL (remove)
Capers, canned, 4 tbsp, drained (remove)
orgran fibre crispbread - 2 slices = 1 serving!, 3 serving (remove)
Onions, raw, 40 grams (remove)

Serving Size: 170cals / 3 serv

Number of Servings: 3

Recipe submitted by SparkPeople user SONNETT1.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 147.7
Total Fat: 5.0 g
Cholesterol: 2.7 mg
Sodium: 1,297.7 mg
Total Carbs: 23.9 g
Dietary Fiber: 6.0 g
Protein: 10.7 g

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