Tofu and Vegetable Cacciatore on Roasted Spaghetti Squash
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 309.8
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 530.3 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 11.4 g
- Protein: 17.2 g
View full nutritional breakdown of Tofu and Vegetable Cacciatore on Roasted Spaghetti Squash calories by ingredient
Introduction
This recipe is adapted from the Fat-Free Vegan Kitchen. This recipe is adapted from the Fat-Free Vegan Kitchen.Number of Servings: 5
Ingredients
-
Spaghetti Squash, 1 medium
Olive Oil, 1 tbsp
Garlic, 3 cloves, thinly sliced
Onions, raw, 1 medium, diced
Eggplant, fresh, 1 eggplant, unpeeled, diced
Yellow Peppers (bell peppers), 1 pepper, large, diced
*Grilled Portabella Mushroom, 2 serving, diced
White Wine, 125 mL
Tofu, extra firm, 1 block, cut in half
Vegetable stock, 1 cup
Tomato Paste, 1 can (6 oz)
*Fire Roasted canned Diced Tomatoes, 1 can
Directions
Preheat the oven to 375.
Halve the spaghetti squash and remove the seeds. Put one quarter of the olive oil into the hole on each half, and rub in with fingertips. Sprinkle the sliced garlic over the olive oil. Roast until soft, about forty minutes.
While squash roasts, prepare tofu cacciatore. Heat the remaining half of the olive oil in a large pot. Add the onion and saute until soft. Add the other vegetables and saute another ten minutes or so, stirring regularly.
Hold the tofu in your hands and crumble into the pot. Repeat with both halves, getting some small crumbles and some large crumbles. Add the white wine and stir until absorbed.
Add stock, tomato paste and diced tomatoes. Stir, and cook for about half an hour.
When squash is cooked, scrape inside with a fork to get spaghetti-like strands. Plate, and top with the tofu-vegetable mixture.
Serving Size: Serves five.
Halve the spaghetti squash and remove the seeds. Put one quarter of the olive oil into the hole on each half, and rub in with fingertips. Sprinkle the sliced garlic over the olive oil. Roast until soft, about forty minutes.
While squash roasts, prepare tofu cacciatore. Heat the remaining half of the olive oil in a large pot. Add the onion and saute until soft. Add the other vegetables and saute another ten minutes or so, stirring regularly.
Hold the tofu in your hands and crumble into the pot. Repeat with both halves, getting some small crumbles and some large crumbles. Add the white wine and stir until absorbed.
Add stock, tomato paste and diced tomatoes. Stir, and cook for about half an hour.
When squash is cooked, scrape inside with a fork to get spaghetti-like strands. Plate, and top with the tofu-vegetable mixture.
Serving Size: Serves five.