pumpkin tofu eggplant bake

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Nutritional Info

Servings Per Recipe: 3
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

View full nutritional breakdown of pumpkin tofu eggplant bake calories by ingredient

Introduction

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)
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