Stewed Tomatoes with Mushrooms and Tofu

OPEN SOURCE FOOD
7Ingredients
70Minutes
140Calories

Ingredients

US|METRIC
  • 14 1/2 ounces sliced stewed tomatoes (can of)
  • 1 handful grape tomatoes (sliced in half)
  • 1 medium carrot (grated)
  • 1/2 firm tofu (a block of)
  • 1 container crimini mushrooms
  • 1/2 cup mozzarella cheese (grated)
  • olive oil
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    Made it

    Directions

    1. Slice tofu into slabs and brush with olive oil and lay onto a baking sheet. Brush another pan, preferably 8x8, with olive oil and place mushrooms cap side down. Bake both mushrooms and tofu at 350 for 30 minutes.
    2. While those are cooking, pour stewed tomatoes, grated carrot, and grape tomatoes into a pot on low heat. Stir in your favorite flavorings (I added basil, garlic, and onion). Take a masher and mash the tomatoes up a bit. Simmer for about 20 minutes.
    3. After the mushrooms and tofu have been in the oven for 30 minutes, slice the tofu into chunks and throw them into the pan with the mushrooms. Then add in the stewed tomato sauce and stir. Sprinkle the top with the grated cheese and bake until cheese is melted, about 10 minutes.
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    NutritionView More

    140Calories
    Sodium14% DV330mg
    Fat14% DV9g
    Protein12% DV6g
    Carbs3% DV9g
    Fiber8% DV2g
    Calories140Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol10mg3%
    Sodium330mg14%
    Potassium340mg10%
    Protein6g12%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber2g8%
    Sugars6g12%
    Vitamin A60%
    Vitamin C20%
    Calcium20%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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