Roasted potatoes stir fry with tofu, squash, mushrooms and onions
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 517.4
- Total Fat: 28.8 g
- Cholesterol: 0.0 mg
- Sodium: 42.4 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 9.7 g
- Protein: 25.4 g
View full nutritional breakdown of Roasted potatoes stir fry with tofu, squash, mushrooms and onions calories by ingredient
Number of Servings: 3
Ingredients
-
Brussels sprouts, fresh, ~ 3 cup, cut in pieces
Mushrooms, fresh, - pre-packaged, crimini?
Onions, raw, 1/2 large, cut in pieces
Tofu, extra firm, 1 block, cut into pieces
Summer Squash, 2 medium, cut into pieces
Extra Virgin Olive Oil, 4 tbsp
Little yellow fleshed potatoe 5, 550 gram, cut into pieces
Red pepper flakes, salt and black pepper - to taste
Pam spray for potatoes
Directions
Roast potatoes in oven;
Add oil to wok, place cut veggies (start with brussel sprouts, then add in the harder veggies); continue to stir; once veggies seem almost ready, add tofu and red pepper flakes, salt and black pepper.
Combine veggie mix and potatoes.
Serving Size: makes approx. 3-4 servings
Number of Servings: 3
Recipe submitted by SparkPeople user RSEGALL79.
Add oil to wok, place cut veggies (start with brussel sprouts, then add in the harder veggies); continue to stir; once veggies seem almost ready, add tofu and red pepper flakes, salt and black pepper.
Combine veggie mix and potatoes.
Serving Size: makes approx. 3-4 servings
Number of Servings: 3
Recipe submitted by SparkPeople user RSEGALL79.