Tofu Eggplant Spaghetti Bolognese

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Portfolio Diet Score: 3 points per serving

  • Plant Protein: 1 point
  • Viscous Fibre: 0.5 point
  • Plant Sterols: 1 point
  • Oils (MUFAs): 0.5 point

Nutrition Information

Calories315 kcalMonounsaturated Fat5.6 g
Protein18.2 gPolyunsaturated Fat5.1 g
Bean Protein0 gTotal Carbohydrate26.2 g
Soy Protein12.0 gDietary Fibre8.2 g
Fat13.3 gViscous Fibre1.9 g
Saturated Fat1.7 g
(1 serving – 385 g): 1/3 recipe

Tofu Eggplant Spaghetti Bolognese

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins Servings: 3 Calories: 315 kcal (per serving)

Description

Portfolio Diet Score: 3 points per serving

  • Plant Protein: 1 point
  • Viscous Fibre: 0.5 point
  • Plant Sterols: 1 point
  • Oils (MUFAs): 0.5 point

Ingredients

Instructions

  1. Boil water. Add pasta and cook until al dente. Drain pasta when done.

  2. Preheat oven to 425F. Cube eggplant evenly. Place on oven tray and drizzle olive oil. Sprinkle salt and pepper to taste. Place in the oven and cook for 25 mins, flipping at halfway mark.

  3. Combine ginger and soy sauce in a large bowl. Scramble tofu by hand and add to sauce to marinate.

  4. Heat up pan and olive oil on medium-high heat. Add tofu to pan and cook until golden brown (around 10 mins). Add pasta and cook for 3 mins.

  5. Combine pasta, tofu toasted eggplant and top with margarine. Enjoy!

Keywords: Plant Protein, Viscous Fibre, Plant Sterols, Oils (MUFAs)

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