A mixture of vegetables, including peppers, zucchini, and aubergines, sautéed with olive oil, then simmered with tomatoes and tofu.
2 tbsp | olive oil | 30 mL | |
1 | onions, finely chopped | 200 g | |
2 cloves | garlic, pressed | ||
1 cup | green/snap beans | 100 g | |
2 | zucchini, cut into 1,5 cm cubes | 260 g | |
1 | aubergines / eggplants, small size, cut into 1,5 cm cubes | 180 g | |
1 | yellow or red sweet peppers, cut into 1,5 cm squares | 200 g | |
1 | carrots, cut into 1,5 cm cubes | 100 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
300 g | firm regular tofu, diced | 1 1/2 cup | |
1 1/4 cup | canned tomatoes (diced) | 320 g | |
1 tsp | herbes de Provence | 1 g | |
1/8 tsp | cayenne pepper [optional] | 0.4 g |
This dish may be prepared in advance and reheated. It is not advisable to freeze it because tofu changes texture when thawed after being frozen.
per 1 serving (360 g)
Amount % Daily Value |
Calories 240 |
Fat 14 g 21 % |
Saturated
1.8 g
9 % |
Cholesterol 0 mg |
Sodium 120 mg 5 % |
Carbohydrate 19 g 6 % |
Fibre 5 g 19 % |
Sugars 8 g |
Net Carbs 14 g |
Protein 14 g |
Vitamin A 65 % |
Vitamin C 115 % |
Calcium 17 % |
Iron 19 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 2 ½ |
Meat and Alternatives | 1 ½ |
Fats | 2 |
This is excellent. My kids are not too fond of tofu but loved this recipe.
Bland flavour... I don’t think I will be making it again