Eggplant Tofu Pasta

4.9 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 256.5
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 477.6 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 9.9 g

View full nutritional breakdown of Eggplant Tofu Pasta calories by ingredient
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Number of Servings: 12


    1 eggplant, cubed
    1 pkg. firm tofu, light--cubed
    0.25 cup olive oil
    0.5 cup diced onion
    0.25 cup diced green pepper
    3 cloves minced garlic
    2 cups cubed zucchini
    1 (15 oz.) can garbanzos, drained
    1 (15 oz.) can dark red kidney beans,drained
    1 (6 oz.) can tomato paste
    1 (28 oz.) can crushed tomatoes
    1 lb. box of tricolor pasta
    1 tsp. each of basil, oregano, parsley, cumin, and italian seasoning


Prepare pasta according to directions on box. Cube the tofu and brown in a non-stick skillet. Set aside. Cube the eggplant and zucchini and saute in olive oil until tender. Add onion, pepper, and garlic. Cook until veggies are tender. Add tomatoes, tomato paste, garbanzos, kidney beans, and seasonings. Stir in tofu just before serving. Add sauce mixture to prepared pasta and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user KANCYNING.

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Member Ratings For This Recipe

  • 2 of 2 people found this review helpful
    Really good! It freezes really well too if you want to freeze some for lunch later in the week. :) - 1/5/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was delicious!
    I made it for my family and they all loved it.
    I will definately be making this again.
    - 1/31/09

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  • 1 of 2 people found this review helpful
    WOW this was great. I added fresh parmesan cheese over it. This is a recipe I will keep on hand and share with other family members - 3/12/08

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  • Incredible!
    I absolutely loved this recipe. The only thing is how big is a serving? I know the recipe makes 12 servings but how much is each serving? It seemed to make ALOT! - 10/26/10

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  • I may try this without the tofu. - 8/18/10

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