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Ingredientes
- 6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
- 1 large onion, sliced
- 1 head garlic left whole
- 1 12 ounce tub tofu, sliced - 3 grams fat per 4 ounce serving
Direcciones
- I put all this onto a big sheet of foil, eliminates clean-up doncha
- know. I sprinkled some lemon pepper on the tofu slices.
- I baked all this in a 400F oven for about 40 minutes, everything looked
- well roasted by then.
- I boiled 1 pound whole wheat spaghetti
- added all the veggies, including the garlic, squeezed out
- dressed with about 1 1/2 cup canned crushed tomatoes and 1/3 cup
- tarragon wine vinegar.
- kwvegan vegan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 940g | |
| Recipe makes 5 servings | |
| Calories 256 | |
| Calories from Fat 30 | 12% |
| Total Fat 3.47g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 2116mg | 60% |
| Total Carbs 52.35g | 14% |
| Dietary Fiber 29.3g | 98% |
| Sugars 21.88g | 15% |
| Protein 13.53g | 22% |
