Tofu Zucchini & Eggplant Stir-Fry With Pesto Recipe

Name: Tofu Zucchini & Eggplant Stir-fry With Pesto Recipe
Total time: 40 min
Yield: 4
Cuisine: Japanese

Recipe By Taste

4.3

10 Rating -

Rate

Vegdiet

40minstotal

20minsPrep

20minsCook

40m.total

20m.Prep

20m.Cook

plan

Bookmark

ingredients serve

serve1

Add to Shopping List

Ingredients for Tofu Zucchini & Eggplant Stir-Fry With Pesto Recipe

1/4 tablespoon Balsamic vinegar
1/2 Garlic Cloves, Crushed
100 gram 1 x pkt firm tofu, drained, cut into 2cm cubes
77.50 milliliter Massel vegetable liquid stock
47.50 gram Couscous
1/4 teaspoon Extra virgin olive oil
1/4 Large red onion, halved, each 0. 5 cut into thin wedges
3/4 Baby eggplant, thinly sliced diagonally
1/2 Green zucchini, thinly sliced diagonally
20 milliliter Massel vegetable liquid stock, extra
1/4 tablespoon Pine Nuts
1/4 cup Firmly packed fresh basil leaves
0.38 tablespoon Finely Grated Parmesan
3/4 teaspoon Extra virgin olive oil
1/4 Garlic Clove, Crushed

Nutrition
value

144

calories per serving

7 g Fat6 g Protein13 g Carbs7 g FiberOther

Current Totals

Fat
7g
Protein
6g
Carbs
13g
Fiber
7g

MacroNutrients

Carbs
13g
Protein
6g
Fiber
7g

Fats

Fat
7g

Vitamins & Minerals

Calcium
151mg
Iron
3mg
Vitamin A
416mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
78mcg
Vitamin B12
< 1mcg
Vitamin C
20mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
85mg
Manganese
2mg
Phosphorus
137mg
Selenium
5mcg
Zinc
1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Taste