Eggplant Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Tofu, extra firm, 0.25 block (remove)Eggplant, fresh, 1 cup, cubes (remove)*Summer Squash, .5 cup, sliced (remove)Zucchini, .5 cup, sliced (remove)Rosemary, 2 tbsp (remove)*Extra Virgin Olive Oil, 2 tbsp (remove)Parsley, 1 tbsp (remove)
1. Cube all ingredients.
2. Heat olive oil over medium heat, add rosemary and parsley. Once hot, add tofu. Cook for 3-5 minutes, until tofu turns golden.
3. Add other veggies, stirfry until done.
*Serve w/ rice, couscous, or lentils
Number of Servings: 4
Recipe submitted by SparkPeople user FFRENCH15.
2. Heat olive oil over medium heat, add rosemary and parsley. Once hot, add tofu. Cook for 3-5 minutes, until tofu turns golden.
3. Add other veggies, stirfry until done.
*Serve w/ rice, couscous, or lentils
Number of Servings: 4
Recipe submitted by SparkPeople user FFRENCH15.
Nutritional Info Amount Per Serving
- Calories: 99.9
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 5.2 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 1.2 g
- Protein: 3.5 g
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