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Eggplant (Aubergine), Summer Squash & Tofu Stew Recipe

Eggplant (Aubergine), Summer Squash & Tofu Stew Recipe

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Eggplant (Aubergine), Summer Squash & Tofu Stew

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Ingredients:

Serving

3/4 cup vegetable broth or 3/4 cup water
1 small eggplant
1 zucchini
1 yellow squash
1 small onion
2 oz tofu
2 tsp soy sauce
1 tbsp rice or 1 tbsp other mild vinegar
1/4 tsp crushed red pepper flakes
1/2 tsp powdered ginger
1 tsp cornstarch , dissolved in (optional)
2 tbsp cold water

Directions:

Bring broth or water to boil in a small saucepan.
Meanwhile, chop the vegetables and tofu into 3/4 inch cubes.
Combine all ingredients except cornstarch in the pan and cook until the vegetables have reached their desired tenderness.
If using cornstarch, add it immediately before removing from heat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	160.85 Kcal (673 kJ)
Calories from fat	45.49 Kcal
		% Daily Value*
Total Fat	5.05g	8%
Cholesterol	0.62mg	0%
Sodium	547.66mg	23%
Potassium	538.58mg	11%
Total Carbs	24.36g	8%
Sugars	8.93g	36%
Dietary Fiber	6.56g	26%
Protein	7.05g	14%
Vitamin C	7.5mg	13%
Iron	1.8mg	10%
Calcium	101mg	10%

Amount Per 100 g
Calories	57.55 Kcal (241 kJ)
Calories from fat	16.28 Kcal
		% Daily Value*
Total Fat	1.81g	8%
Cholesterol	0.22mg	0%
Sodium	195.96mg	23%
Potassium	192.71mg	11%
Total Carbs	8.72g	8%
Sugars	3.2g	36%
Dietary Fiber	2.35g	26%
Protein	2.52g	14%
Vitamin C	2.7mg	13%
Iron	0.7mg	10%
Calcium	36.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.8

Points
4

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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