Egg-To-Fu-Plant

Name: Egg-To-Fu-Plant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cubed tofu (firm); 1 c. chopped green peppers; 1 c. chopped onions; 2 Tbsp. minced garlic pods; 3 c. eggplant, cooked and drained; 1/3 c. toasted wheat germs; 1 tsp. ground rosemary; 1 medium size can tomato paste; salt to taste; 2 Tbsp. oil

Eats Now Editorial Team · 170 kcal · Vegetarian

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Egg-To-Fu-Plant – a delicious recipe with green peppers, onions, garlic, eggplant, toasted wheat germs, ground rosemary. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 c. cubed tofu (firm)
1 c. chopped green peppers
1 c. chopped onions
2 Tbsp. minced garlic pods
3 c. eggplant, cooked and drained
1/3 c. toasted wheat germs
1 tsp. ground rosemary
1 medium size can tomato paste
salt to taste
2 Tbsp. oil

1
Braise tofu in oil; brown slightly.
2
Take tofu out of pan and saute green peppers, onions and garlic until soft.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. cubed tofu (firm), 1 c. chopped green peppers, 1 c. chopped onions, 2 Tbsp. minced garlic pods, and more.

Yes, Egg-To-Fu-Plant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
170 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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