Try this Tofu Chile (Kay) recipe, or contribute your own.
Suggest a better descriptionPut oil in a Dutch oven and saute onion and green pepper. Stir in chili powder. Add squash, tofu, tomatoes, beans and sugar. Add water. Heat to boiling, reduce heat and simmer uncovered for 20 minutes. REF Liz Caesars Cook and Tell, "Tofu a nutritious low-fat wonder with many uses" Riverside (CA) Press-Enterprise Wed, 06/03/98 +Hanneman < phannema@wizard.ucr.edu > [PER SERVING: 566 cals, 19g fat] Notes: Evelyn Kay of Banning uses tofu to make chile and in a vegetable stir-fry. These are her recipes. Recipe by: Liz Caesar, Cook and Tell 6/98 Recipe by Cathy Luchettis Hot Flash Cookbook Posted to EAT-LF Digest by Kitpath
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Serving Size: 1 Serving (545g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 360 | ||
Calories from Fat: 54 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 436mg | 15 % | |
Potassium 1160.2mg | 31 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 16.9g | 68 % | |
Sugars, other 44.5g | ||
Protein 19.2g | 27 % | |
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: 360
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