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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil a quart of salted water and cook the noodles for 8 minutes, you don't want them too soft. Drain and set aside. | 2. Cut the tofu into cubes or chunks of your liking, and drain well. Make sure all the excess water is out. | 3. Heat the oil in a heavy-bottomed pot and add the onion. Saute until it starts to brown, about 10-15 minutes depending on how big you cut the pieces. | 4. Add the paprika and tomato sauce, mixing well. Add the tofu and cabbage. | 5. Fill the can from the sauce with water, and pour into the pot, mixing well. | 6. Bring the mixture to a boil, then let simmer on low heat for about 30-45 minutes, an hour if you really want the tofu and onions completely browned. Mix with the noodles for a complete meal! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg noodle	2	cups		291.84	54.1652	10.7616	3.3744
tofu	1	package	drained	-	-	-	-
spanish onion	1		chopped	-	-	-	-
green cabbage	1	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tomato sauce	1	can		-	-	-	-
water				-	-	-	-
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.