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Saucy Vegetable Tofu Recipe
Saucy Vegetable Tofu Recipe photo by Taste of Home

Saucy Vegetable Tofu Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender.
  2. Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture. Yield: 6 servings.
Originally published as Saucy Vegetable Tofu in Healthy Cooking December/January 2013, p77

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.

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