Balsamic Zucchini and Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Med Zucchini, sliced (about 1.5 cup)Red Onions (1/2 Large or 1 small), Sliced3 Cloves Garlic, sliced1 Tbsp Olive Oil1/4 C Balsamic Vinegar1/2 tsp SaltCrushed Red Pepper (to taste)1/2 tsp Dried Oregano1 C Firm Tofu (drain, rinse and cut into bite size pieces) 1/2 C Cherry Tomatoes
Heat a fry pan, and add the oil.
Add the onions, garlic and zucchini
Cook on med until the veggies look a little wilty (about 5 min)
Add the vinegar and the spices
Cook until the vinegar has cooked down into a glazy sauce (it should be sweet and not so vinegar-y anymore).
Add the tofu and cook for 3 more minutes.
Add the tomatoes cook until heated through.
Serve over whole wheat pasta.
Number of Servings: 2
Recipe submitted by SparkPeople user P_STARR99.
Add the onions, garlic and zucchini
Cook on med until the veggies look a little wilty (about 5 min)
Add the vinegar and the spices
Cook until the vinegar has cooked down into a glazy sauce (it should be sweet and not so vinegar-y anymore).
Add the tofu and cook for 3 more minutes.
Add the tomatoes cook until heated through.
Serve over whole wheat pasta.
Number of Servings: 2
Recipe submitted by SparkPeople user P_STARR99.
Nutritional Info Amount Per Serving
- Calories: 334.9
- Total Fat: 17.9 g
- Cholesterol: 0.0 mg
- Sodium: 615.0 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 7.6 g
- Protein: 23.0 g
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