Roasted Veggies and Tofu-Mexican Style
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Veggies and Tofu-Mexican Style calories by ingredient
Number of Servings: 4
Ingredients
-
2 Carrots, sliced
3 stalks of broccoli, chopped
12 brussel sprouts, quartered
1 lb Light Tofu, cubed
2 Tbl Garlic
Onions, raw, 1 cup, chopped
Lime Juice, 0.25 cup
Chili powder, 2 tbsp
Oregano, ground, 1 tsp
Pepper, black, 2 tsp
Granulated Sugar, 1 tsp
Directions
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.