Roasted Tofu and Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 181.1
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 29.7 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 7.7 g

View full nutritional breakdown of Roasted Tofu and Vegetables calories by ingredient



Number of Servings: 6

Ingredients

    all of the above

Directions

Cube the eggplant, slice the fennel, slice the mushrooms, wedge the onion, peel the garlic, crumble the tofu (drained), cube the pepper. Mix all with the olive oil, 2 tsp basil (dried), salt and pepper. Roast in an uncovered pan at 425 for 45 minutes. Stir in the cooked whole wheat penne.

Number of Servings: 6

Recipe submitted by SparkPeople user SOPHIALARA.