Rating: 2.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Steven Petusevsky
Recipe by Cooking Light March 1996

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Recipe Summary

Yield:
4 servings (serving size: 1 cup pasta, 1 cup tofu, 1/2 cup marinara sauce, and 3/4 teaspoon capers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tofu cubes and lemon juice in a large heavy-duty zip-top plastic bag; seal bag, and shake gently to coat. Add cornstarch to bag; seal bag, and shake gently to coat. Let stand 1 hour.

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  • Combine Parmesan cheese, breadcrumbs, parsley, and Italian seasoning in another large heavy-duty zip-top plastic bag; seal bag, and shake well. Place egg whites in a shallow bowl; stir well. Dip tofu cubes into egg whites, and add to cheese mixture in bag; seal bag, and shake gently to coat.

  • Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add tofu cubes, and cook 8 minutes or until browned, turning occasionally.

  • Spoon pasta onto individual plates, and top with tofu cubes. Spoon marinara sauce over tofu and pasta; sprinkle with capers. Serve with lemon wedges, if desired.

Nutrition Facts

495 calories; calories from fat 27%; fat 14.6g; saturated fat 2.9g; mono fat 4.6g; poly fat 5.8g; protein 26.1g; carbohydrates 69.2g; fiber 5.2g; cholesterol 4mg; iron 11.9mg; sodium 1229mg; calcium 287mg.
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