Saucy Vegetable Tofu Recipe

Saucy Vegetable Tofu Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." It's a great dinner and a nice way to prepare yummy vegetables for the kids. —Sandra Eckert, Pottstown, Pennsylvania

This recipe is:

Healthy

Quick

Diabetic Friendly

Subscriber Exclusive

[X]

Rate Saucy Vegetable Tofu Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Saucy Vegetable Tofu Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

8 ounces uncooked whole wheat spiral pasta
1 large onion, coarsely chopped
1 large green or sweet red pepper, coarsely chopped
1 medium zucchini, halved lengthwise and sliced
1 tablespoon olive oil
1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
2 cups meatless spaghetti sauce

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender.
Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture. Yield: 6 servings.

Nutritional Facts 1-1/4 cups tofu mixture with 2/3 cup pasta equals 274 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 380 mg sodium, 41 g carbohydrate, 7 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Originally published as Saucy Vegetable Tofu in Healthy Cooking December/January 2013, p77