Slow cooker tofu and eggplant spagetti


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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 254.8
  • Total Fat: 8.7 g
  • Cholesterol: 4.0 mg
  • Sodium: 302.1 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 12.5 g

View full nutritional breakdown of Slow cooker tofu and eggplant spagetti calories by ingredient
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Introduction

This was my first time ever trying or even making tofu, and I decided to just give this a whirl, and it turned out great! Even my husband who did not want to try tofu and hates eggplant like this! This was my first time ever trying or even making tofu, and I decided to just give this a whirl, and it turned out great! Even my husband who did not want to try tofu and hates eggplant like this!
Number of Servings: 10

Ingredients

    1 eggplant
    1 block firm tofu
    1.5 lbs spagetti sauce
    1 package angel hair pasta
    2 cups sliced mushrooms
    .5 cups garlic
    1 cup onion
    1 cup parmesan cheese (optional)

Directions

Toss all ingredients (except pasta), into slow cooker and put on low for 5 hours.
Cook pasta according to directions right before serving.
Serve with Parmesan cheese on top

Number of Servings: 10

Recipe submitted by SparkPeople user EGANZER.

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