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
| Calories | 315 kcal | Monounsaturated Fat | 5.6 g |
| Protein | 18.2 g | Polyunsaturated Fat | 5.1 g |
| Bean Protein | 0 g | Total Carbohydrate | 26.2 g |
| Soy Protein | 12.0 g | Dietary Fibre | 8.2 g |
| Fat | 13.3 g | Viscous Fibre | 1.9 g |
| Saturated Fat | 1.7 g |
Tofu Eggplant Spaghetti Bolognese
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
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Boil water. Add pasta and cook until al dente. Drain pasta when done.
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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.
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Combine ginger and soy sauce in a large bowl. Scramble tofu by hand and add to pasta sauce to marinate.
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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.
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Combine pasta, tofu toasted eggplant and top with margarine. Enjoy!
Plant Protein, Viscous Fibre, Plant Sterols, Oils (MUFAs)
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