Preparation time: 10 minutes; Cooking time: 19 minutes

Recipe by Cooking Light July 1999

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Yield:
6 servings (serving size: 1 cup tofu mixture and 1 cup noodles)
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Ingredients

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Directions

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  • Cook noodles according to package directions, omitting salt and fat.

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  • While the noodles cook, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook 10 minutes or until golden brown, stirring frequently. Remove tofu with a slotted spoon. Heat 1 tablespoon oil in pan. Add the fennel and zucchini, and cook for 4 minutes or until tender, stirring frequently. Stir in the tofu, vinegar, basil, oregano, pepper, and tomatoes. Reduce heat; simmer until thick (about 5 minutes). Serve with noodles.

Nutrition Facts

377 calories; calories from fat 27%; fat 11.3g; saturated fat 2g; mono fat 3g; poly fat 5.2g; protein 17.8g; carbohydrates 54.2g; fiber 3.7g; cholesterol 54mg; iron 10mg; sodium 733mg; calcium 165mg.
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