Tofu 1-2-3
Strain the sun-dried tomatoes, reserving both oil and tomatoes. Put the tomatoes and 1 tablespoon of the reserved oil in a food processor with the tofu, water, lemon juice, basil, salt, and pepper. Blend for 1 to 2 minutes, stopping at least once to scrape down the sides. Set the mixture aside and store the remaining oil for future use.
Transfer the hot, cooked fettuccine to a large mixing bowl. Pour the sauce over the pasta and stir to coat. Serve immediately.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 272 | ||
Calories from Fat: 14 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 193.1mg | 7 % | |
Potassium 239.8mg | 6 % | |
Total Carbohydrate 60.5g | 18 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 52g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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