Middle-Eastern whole-grain pasta with plain tofu & eggplant
Middle-Eastern whole-grain pasta with plain tofu & eggplant: 865 kcal and 40 g protein per serving, ready in 22 minutes. Nutrition calculated from the ingredients.
Ingredients
- 100 g Whole-grain pasta (raw)
- 10 g Olive oil
- 8 g Garlic (chopped)
- 180 g Tomato passata
- 140 g Plain tofu (cubed)
- 120 g Eggplant (cubed)
- 3 g Cumin
- 2 g Coriander seed
- 20 g Tahini
- 15 g Lemon (juice)
Instructions
- Cook 100 g whole-grain pasta al dente in plenty of salted water.
- Meanwhile heat 10 g olive oil in a pan and fry 8 g garlic for 30 seconds.
- Add 140 g Plain tofu and sear for 5 minutes.
- Stir in 120 g Eggplant and cook for 3 minutes.
- Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
- Deglaze with 180 g Tomato passata, reduce 3 minutes and toss with the drained pasta.
Nutrition per serving
- 865 kcal
- 40 g protein
- 98 g carbs
- 36 g fat