Chinese Style Spaghetti

VeganVegetarian
Be the first to rate this recipe

Ingredients

  • 300 g extra firm tofu ⓘ
  • 1 garlic clove ⓘ
  • 2 teaspoons ginger ⓘ
  • 1 tablespoon light soy sauce or 1 tablespoon dark soy sauce ⓘ
  • 1 tablespoon oil ⓘ
  • 1/4 medium onion ⓘ
  • 1/2 red pepper (or any vegetable you have on hand, zucchini, bok choy, green onions, carrots) ⓘ
  • 1 tablespoon sugar ⓘ
  • 1/4 cup ketchup ⓘ

Instructions

  1. Cut tofu into 1/4-inch cubes.
  2. Marinate in garlic, ginger and soy sauce for 20mins.
  3. Heat oil in large frying pan, brown tofu (2 mins).
  4. Add rest of ingredients and simmer until desired tenderness achieved for your vegetables.
  5. Serve over pasta.

Nutrition & Diet Analysis (per serving)

494 kcal 25% DV
Protein Fat Carbs

Macronutrients

Protein 8.2g 16% DV
Total Fat 33.1g 42% DV
Carbs 44g 16% DV
Fiber 4.2g 15% DV
Sugar 8.9g 18% DV

Electrolytes

Sodium 2391.3mg 100% DV
Potassium 372.5mg 8% DV

Vitamins & Minerals

Vitamin A 49mcg 5% DV
Vitamin C 42.5mg 47% DV
Vitamin D 0.1mcg
Calcium 51.3mg 4% DV
Iron 1.8mg 10% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

spaghetti oil sugar ginger soy sauce red pepper onion ketchup garlic

You May Also Like

🥗

Vegan Sushi Roll with Avocado, Carrot and Cucumber

VeganVegetarian
310 kcal 9.4g protein
🥗

Garlic Rosemary Jelly

VeganVegetarian
167 kcal 3.5g protein
🥗

Asian Ostrich Meatballs In Sweet And Sour Sauce Recipe

VeganVegetarian
675 kcal 15.2g protein
🥗

Polenta with Broccoli

VeganVegetarian
279 kcal 2.6g protein
🥗

Aunt Marilyn's Poppy Seed Salad

VeganVegetarian
497 kcal 8.8g protein
🥗

Fruited Mixed Green Salad With Raspberry Vinaigrette

VeganVegetarian
224 kcal 6.5g protein
Italian recipes → Vegan recipes → Vegetarian recipes → All recipes →