Curried Tomatoes and Tofu
From Gem's Vegetarian Cooking
Category: Entree
Source: Health Magazine
- 2 tsp olive oil
- 1 tbs ginger, peeled and grated
- 2 garlic cloves, minced
- 1 lb firm tofu, drained and cubed
- 3 tbs chili sauce
- 3 cups tomatoes, seeded and chopped
- 2 tbs Curry Powder
- 1 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Heat oil in the large nonstick skillet over medium heat. Add the ginger and garlic, and stirfry 30 seconds. Add the tofu and remaining ingredients, and stir-fry 5 minutes, or until thoroughly heated.
Nutritional Information
Servings Per Recipe: 4
27% of calories from protein
31% of calories from carbs
42% of calories from fat
| Calories | 188.45 |
| Total Fat | 9.10 g |
| Saturated Fat | 1.47 g |
| Polyunsaturated Fat | 0.50 g |
| Monounsaturated Fat | 2.05 g |
| Omega-3 | 0.02 g |
| Omega-6 | 0.20 g |
| Cholesterol | 0.00 |
| Sodium | 475.87 mg |
| Potassium | 432.76 mg |
| Total Carbohydrate | 15.24 g |
| Dietary Fiber | 4.52 g |
| Sugars | 6.53 g |
| Protein | 13.10 g |
| Vitamin A | 25 % |
| Vitamin C | 34 % |
| Calcium | 14 % |
| Iron | 18 % |
| Vitamin D | 0 % |
| Vitamin E | 1 % |
| Vitamin K | 18 % |
| Thiamin | 5 % |
| Riboflavin | 3 % |
| Niacin | 6 % |
| Vitamin B6 | 10 % |
| Folate | 7 % |
| Vitamin B12 | 0 % |
| Biotin | 0 % |
| Pantothenic Acid | 1 % |
| Phosphorus | 5 % |
| Iodine | 0 % |
| Magnesium | 6 % |
| Zinc | 3 % |
| Selenium | 1 % |
| Copper | 7 % |
| Manganese | 17 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
