This bolognese sauce substitutes crumbled tofu for animal protein to cut down on saturated fat and increase micronutrient content.
1. Preheat your oven to 450 F.
2. Make a paste with the soy sauce and spices.
3. Crumble your tofu into small pieces and add to bowl with the spices. Mix until well coated.
4. Spread the mixture onto a sheet tray and place into the oven.
5. Cook until slightly browned, about 15 mins.
6. Meanwhile heat your tomato sauce gently while the tofu is cooking.
7. Heat a pan on high heat and add mushrooms. Cook until reduced and browned, adding water if they start to stick.
8. Add tofu crumbles, mushrooms and fresh basil to sauce and cook for 5 mins.
9. Serve.
If you eat meat I would suggest using 200 grams of ground chicken as a substitute for the tofu.
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Serving Size: 1 Serving (534g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 330 | ||
Calories from Fat: 92 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 1102.4mg | 38 % | |
Potassium 1688.3mg | 44 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 36.1g | ||
Protein 16.7g | 24 % | |
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: 330
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