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Italian Eggplant (Aubergine) Tofu Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.4422
Energy (kCal)812.0406
Carbohydrates (g)76.8528
Total fats (g)30.1408
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Saute onion and garlic in oil in a large oven proof skillet over medium heat. | 3. Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder. | 4. Bring to a boil. | 5. Reduce heat and simmer, covered, for 10 minutes. | 6. While eggplant is simmering mix tofu and eggs. | 7. When the eggplant has simmered for 10 minutes, stir in the tofu mixture. | 8. Sprinkle with grated parmesan cheese. | 9. Bake 35 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 44.0 10.274000000000001 1.21 0.11
    garlic clove 4 - - - -
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    eggplant 1 peeled diced - - - -
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    water 1/4 cup 0.0 0.0 0.0 0.0
    vegetable bouillon granule 2 teaspoons - - - -
    italian seasoning 3/4 teaspoon - - - -
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    tofu 1 mashed 40.8233 0.7881 4.896 2.4721
    egg 3 214.5 1.08 18.84 14.265
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0

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



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