Eggplant (Aubergine), Summer Squash & Tofu Stew Recipe

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Eggplant (Aubergine), Summer Squash & Tofu Stew
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Ingredients:

Directions:

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

Per ServingPer 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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