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Makes 4 servings This simple tofu dish is full of hearty vegetables. Stuff it in a whole-wheat pita for an easy lunch on the run. 1. In a large nonstick skillet, heat the wine. Add the mushrooms, bell pepper, scallions and garlic; cook, stirring as needed, until the vegetables are softened, 10-12 minutes. 2. Stir in the tofu, salsa, salt and pepper; cook, stirring as needed, until the tofu is heated through and the flavors are blended, about 5 minutes. Stir in the basil and parsley. Recipe by: based on a recipe from Weight Watchers Versatile Vegetarian Posted to fatfree digest by Kathleen
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 4|
|Calories from Fat: 20 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 145.1mg||5 %|
|Potassium 350.2mg||9 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 5.9g|
|Protein 11.7g||17 %|
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Calories per serving: 108
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