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Macaroni and Pesto With Tofu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.7623
Energy (kCal)1655.312
Carbohydrates (g)56.6931
Total fats (g)138.3136
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For best results, drain tofu by wrapping in paper towels and placing under heavy object for at least 30 minutes. For extra flavor, marinate for 30 minutes (or overnight) in Italian dressing (store-bought or homemade). | 2. Boil pasta for 7 minutes or until al dente. | 3. Meanwhile, sauté tofu in olive oil for about 5 minutes or until brown. You can add a little chopped garlic and/or onion while sautéing for extra flavor. | 4. Drain pasta. Toss with pesto and tofu. | 5. Serve with cheese, if desired. | 6. For vegan use the vegan cheese option. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tofu 4 ounces firm 163.2931 3.1525 19.5838 9.8883
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    macaroni 2 cups - - - -
    pesto sauce 8 ounces 948.007 22.8837 22.294 85.2753
    italian dressing 8 ounces 231.3319 22.6569 0.8845 15.15
    parmesan cheese 4 tablespoons 74.0 8.0 8.0 1.0

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



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