Paprika Tomato Cream Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 125.0
- Total Fat: 2.0 g
- Cholesterol: 1.2 mg
- Sodium: 194.6 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.1 g
- Protein: 4.6 g
View full nutritional breakdown of Paprika Tomato Cream Sauce calories by ingredient
Introduction
Great vegetarian dish! Great vegetarian dish!Number of Servings: 8
Ingredients
-
1 Tablespoon butter
1 tsp onion powder
3 tablespoons wheat flour
2 teaspoons sweet Hungarian paprika
1 8 oz can tomatoes, crained and pressed through food mill or 3/4 cup strained fresh tomato puree
1 cup beef stock/broth
1/4 teaspoon sugar
1/4 teaspoon dried marjoram, crumbled
2 Tablespoons milk
6 firm or tender tofu cakes, rinsed, cut crosswise into 1/2 inch slices
S&P to taste
Directions
Position rack in upper third of oven, and preheat to 350F.
Melt butter in large saucepan over medium low heat. Stir in onion and cook til soft but not brown, about 10 minutes.
Sprinkle w/ flour & paprika and stir 2 minutes.
Add tomatoes, stock, sugar and marjoram.
Simmer, stirring constantly, until mixture is thick and smooth, about 4 to 5 minutes.
Stir in cream a little at a time.
Add salt and taste.
Pour half of sauce into 10x6 inch baking dish. Arrange tofu over top, overlapping closely. Sprinkle w/salt and pepper.
Cover with remaining sauce. Bake until sauce is bubbly and tofu heated through, about 20 minutes.
(I have not included the tofu in the ingredients for calories because I only use about 1/4 cup of the sauce with a slice of tofu. There is about one cup of sauce left over after I eat the four slices with the 1/4 cup sauce. Thus, the eight servings indicate 1/4 each serving. I use left overs with rice or more tofu.)
Number of Servings: 8
Recipe submitted by SparkPeople user MRSWEIBULL.
Melt butter in large saucepan over medium low heat. Stir in onion and cook til soft but not brown, about 10 minutes.
Sprinkle w/ flour & paprika and stir 2 minutes.
Add tomatoes, stock, sugar and marjoram.
Simmer, stirring constantly, until mixture is thick and smooth, about 4 to 5 minutes.
Stir in cream a little at a time.
Add salt and taste.
Pour half of sauce into 10x6 inch baking dish. Arrange tofu over top, overlapping closely. Sprinkle w/salt and pepper.
Cover with remaining sauce. Bake until sauce is bubbly and tofu heated through, about 20 minutes.
(I have not included the tofu in the ingredients for calories because I only use about 1/4 cup of the sauce with a slice of tofu. There is about one cup of sauce left over after I eat the four slices with the 1/4 cup sauce. Thus, the eight servings indicate 1/4 each serving. I use left overs with rice or more tofu.)
Number of Servings: 8
Recipe submitted by SparkPeople user MRSWEIBULL.