200
calories
16
ingredients
6
servings
19
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Related categories: Main DishesFrostingSauteeingDairy-freeSesame-freeSeafood-free+ See all
Ingredients
16 ozs extra firm tofu or firm, frozen and thawed, see note
1 onion large, coarsely chopped
1 bell pepper coarsely chopped, I used 1/2 red and 1/2 green
1 carrots coarsely chopped
3 cups eggplant coarsely chopped, about 1 small globe or two Japanese eggplants
4 cloves garlic chopped
1 cup mushrooms coarsely chopped
1/2 cup white wine see note
1 cup vegetable broth I used fatfree “chicken-style†bouillon
6 ozs tomato paste
14 ozs diced tomatoes canned
1 tsp salt or to taste
1 tsp basil
1 1/2 tsps oregano
1/2 tsp thyme
black pepper generous grating of fresh
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Recipe Instructions
Read the instructions at FatFree Vegan KitchenNutrition Facts
200
calories
7
g fat
9
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 200
Calories From Fat 60
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 0mg
0%
Sodium 610mg
25%
Potassium 910mg
26%
Total Carbohydrates 21g
7%
Dietary Fiber 6g
24%
Sugars 9g
Protein 16g
32%
Vitamin A
60%
Vitamin C
60%
Calcium
60%
Iron
20%
Weight Watchers Points
PointsPlus: 5SmartPoints: 6
