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Whole Wheat Spaghetti With Tofu & Arugula

recipe 15 min
Total 492 Kcal 21 g protein 85 g carbs 10 g fat

Ingredients for serving

  • 57 g Spaghetti, whole-wheat, dry 1 x oz (57g)
  • 84 g HOUSE FOODS Premium Firm Tofu 1 x oz (84g)
  • 10 g Arugula, raw 1 x cup (10g)
  • 107 g Cauliflower, raw 1 x cup chopped (1/2" pieces) (107g)
  • 4 g Oil, olive, salad or cooking 1 x tsp (4.5g)
  • 5 g Vinegar, red wine 1 x tsp (5g)
  • 7 g chopped Garlic 1 x tbsp (7.15g)
  • 20 g Tomatoes, red, ripe, raw, year .. 1 x slice, medium (1/4" thick) (20g)
  • 0 g Salt, table 1 x dash (0.4g)
  • 2 g Spices, pepper, black 1 x tsp, ground (2.3g)
  • 5 g Cheese, parmesan, dry grated, .. 1 x tbsp (5g)

Instructions

  • Prepare the spaghetti according to the package instruction. Drain and leave aside.
  • Cut the tofu in cubes and crush the red pepper in small pieces.
  • Heat oil in a non stick pan, add cauliflower and stir fry until brown.
  • Add tofu, arugula leaves, pepper, garlic and tomatoes, stir and cook until wilted.
  • Add cooked spaghetti, vinegar, salt and pepper; toss well to combine the entire flavors.
  • Add parmesan cheese and cook until melt, serve hot.

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