TOFU BOLOGNESE WATER
310.2
Ingredients:
- 125g low calorie Slendier spaghetti
- ½ teaspoon nutritional yeast
- 2 tablespoon soy sauce
- 1 teaspoon extra-virgin olive oil (7g)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 150g extra-firm tofu, drained (no need to press it)
- 100g tomatoes chopped
- 1 tablespoon low-fat parmesan cheese
- Salt to taste
Instructions:
- Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
- Mix the nutritional yeast, soy sauce, olive oil chili powder and garlic powder in a large bowl.
- Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of textures.
- In the meantime heat the tomatos, and cook pasta according to package directions. Stir the tofu into the tomato, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta with Parmesan on top.
Nutrition Facts:
- Calories: 310.2 Cal
- Protein: 25.1g
- Carbs: 17.1g
- Fat: 18.5g
