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Tofu and Vegetable Cacciatore
FATFREE VEGAN KITCHEN16Ingredients
40Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. extra firm tofu (or firm, frozen and thawed, see note)
- 1 onion (large, coarsely chopped)
- 1 bell pepper (coarsely chopped, I used 1/2 red and 1/2 green)
- 1 carrot (coarsely chopped)
- 3 cups eggplant (coarsely chopped, about 1 small globe or two Japanese eggplants)
- 4 cloves garlic (chopped)
- 1 cup mushrooms (coarsely chopped)
- 1/2 cup white wine (see note)
- 1 cup vegetable broth (I used fatfree “chicken-style” bouillon)
- 6 oz. tomato paste
- 14 oz. diced tomatoes (canned)
- 1 tsp. salt (or to taste)
- 1 tsp. basil
- 1 1/2 tsp. oregano
- 1/2 tsp. thyme
- black pepper (generous grating of fresh)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1200mg50% |
| Potassium1370mg39% |
| Protein23g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber10g40% |
| Sugars13g |
| Vitamin A90% |
| Vitamin C90% |
| Calcium90% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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