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Scrambled Tofu Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.2697
Energy (kCal)754.9009
Carbohydrates (g)74.3145
Total fats (g)34.0787
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a wok and stir-fry the peppers, onion garlic and chilli for 3-4 minutes Add the cumin, cook for a few seconds, then add the tomato and cook for a minute longer. | 2. Add the tofu and continue to cook until the tofu loses its "raw" taste (usually 3-4 mins). Add the pasta, mix well and heat through. | 3. Take of the heat and mix in the nutritional yeast (this is so that the yeast doesn't get overheated and lose some of its nutritional value). Season to taste with salt and pepper. Sprinkle each serving with some chopped coriander. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    green pepper 1 diced 23.8 5.5216 1.0234 0.2023
    red pepper 1 diced - - - -
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    garlic clove 1 chopped - - - -
    green chili 1/2 sliced - - - -
    tomato 2 diced 32.76 7.0798 1.6016 0.364
    cumin powder 1 1/2 1/2 - - - -
    tofu 7 ounces mashed 285.7629 5.5168 34.2717 17.3045
    spaghetti 5 cups cooked 156.55 34.8955 3.2319999999999998 2.8785
    nutritional yeast 3 tablespoons 99.9 11.0268 12.8952 0.486
    salt pepper - - - -
    coriander chopped - - - -

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



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