Try this Mediterranean Tofu Ragout recipe, or contribute your own.
Suggest a better descriptionHeat 2 tablespoons of olive oil in a wok or non-stick skillet and gently stir fry the tofu until golden brown. Remove and set aside. Heat the remaining oil and add the onions, mushrooms and garlic and saute until crisp, tender and lightly colored. Add the artichokes, tomatoes, capers and olives and cook for 3-4 minutes until flavors come together. Correct seasoning with salt and pepper. Carefully stir in tofu and serve immediately with steamed rice, freshly grated Parmesan and fresh basil. Yield: 4 servings Recipe By : COOKING RIGHT SHOW #CR9645 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 17:26:19 -0400 From: billspa@icanect.net (Bill Spalding) NOTES : *use ONLY fresh cooked or canned artichoke hearts--NOT marinated
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 23 | ||
Calories from Fat: 23 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 23
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