Roast butternut squash in 425 oven for 15 minutes. Add eggplant and roast another 10 minutes.
Meanwhile mix the rest of the ingredients in the blender and blend until smooth.
Add the tofu to the vegetables. Pour the dressing ingredients over the vegetables and roast another 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (889g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 7588.6mg||262 %|
|Potassium 2116.1mg||56 %|
|Total Carbohydrate 72.7g||21 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 56.8g|
|Protein 32.2g||46 %|
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: 477
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