Roasted potatoes stir fry with tofu, squash, mushrooms and onions
- Number of Servings: 3
Ingredients
Brussels sprouts, fresh, ~ 3 cup, cut in pieces Mushrooms, fresh, - pre-packaged, crimini? Onions, raw, 1/2 large, cut in pieces Tofu, extra firm, 1 block, cut into pieces Summer Squash, 2 medium, cut into pieces Extra Virgin Olive Oil, 4 tbsp Little yellow fleshed potatoe 5, 550 gram, cut into pieces Red pepper flakes, salt and black pepper - to tastePam spray for potatoes
Roast potatoes in oven;
Add oil to wok, place cut veggies (start with brussel sprouts, then add in the harder veggies); continue to stir; once veggies seem almost ready, add tofu and red pepper flakes, salt and black pepper.
Combine veggie mix and potatoes.
Serving Size: makes approx. 3-4 servings
Number of Servings: 3
Recipe submitted by SparkPeople user RSEGALL79.
Add oil to wok, place cut veggies (start with brussel sprouts, then add in the harder veggies); continue to stir; once veggies seem almost ready, add tofu and red pepper flakes, salt and black pepper.
Combine veggie mix and potatoes.
Serving Size: makes approx. 3-4 servings
Number of Servings: 3
Recipe submitted by SparkPeople user RSEGALL79.
Nutritional Info Amount Per Serving
- Calories: 517.4
- Total Fat: 28.8 g
- Cholesterol: 0.0 mg
- Sodium: 42.4 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 9.7 g
- Protein: 25.4 g
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