tofu topped with vegetables and baked
| 250 | gram silken tofu |
| 45 | gram onions |
| 5 | gram mushrooms |
| 55 | gram spaghetti sauce (low-cal) |
| 10 | gram winter squash |
- slice tofu into 1 inch slabs
- slice onions
- sliver mushrooms
- cook winter squash in microwave and slice into 1/2 inch pieces
- place tofu in an oven proof dish and top with all topping with spaghetti sauce last
- bake at 190 C° (320F°)
Vegetables, Brunch, First Course, Main Dish, Side Dish, Advance, Bake
| Nutrition Facts | ||||||
Serving Size 182.5g |
||||||
Amount Per Serving |
||||||
|
Calories 166 Calories from Fat
32 |
||||||
% Daily Value* |
||||||
|
Total Fat
3.6g 6%
|
||||||
|
Saturated Fat
0.6g 3%
|
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
2378mg 99%
|
||||||
|
Total Carbohydrates
23.3g 8%
|
||||||
|
Dietary Fiber
1.4g 6%
|
||||||
|
Sugars
2.5g |
||||||
|
Protein
10.6g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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