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Saucy Vegetable Tofu




Source of Recipe


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Saucy Vegetable Tofu

Healthy Cooking December/January 2013
Not yet rated.
Exchanges
Prep/Total Time: 20 min.
Yield: 6 servings.

This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." It's a great dinner and a nice way to prepare yummy vegetables for the kids. —Sandra Eckert, Pottstown, Pennsylvania

Ingredients:
• 8 ounces uncooked whole wheat spiral pasta
• 1 large onion, coarsely chopped
• 1 large green or sweet red pepper, coarsely chopped
• 1 medium zucchini, halved lengthwise and sliced
• 1 tablespoon olive oil
• 1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
• 2 cups meatless spaghetti sauce

Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender.

2. Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture.

1-1/4 cups tofu mixture with 2/3 cup pasta equals 274 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 380 mg sodium, 41 g carbohydrate, 7 g fiber, 14 g protein. ++++ Diabetic Exchanges: 2 starch, 2 lean meat 1 vegetable 1/2 fat.