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| Recipe: Tarragon Tofu |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 20 min.
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| Ingredients: |
- 1 Lbs. firm tofu, patted dry and cut into 1-0/1 inch slices
- 1 cup crushed tomatoes
- 1/2 tsp. tarragon, or 1-1/2 tsp. fresh, chopped
- 1/4 tsp. salt (optional), or to taste
- 2 Tbs. unsalted butter
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| Cooking Directions: |
Preheat oven to 350° F. Arrange tofu in a buttered baking dish. Add tomatoes. Sprinkle with tarragon, salt and pepper to taste. Dot with butter and bake 20-25 minutes or until heated throughout. |
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| Per Serving:
calories 128, fat 8.5g, calories from fat 60%, protein 8.1g, cholesterol 15.5mg, dietary fiber 0.5g
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| Nutrients |
Exchanges |
| Calories |
128 |
Milk Exchanges |
0.0 |
| Protein |
8.1g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
5.0g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
0.5g |
Bread Exchanges |
0.2 |
| Sugar |
0.1g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
8.5g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
4.2g |
Very Lean Meat/Protein Exchanges |
0.8 |
| Mono-unsaturated Fat |
2.4g |
Fat Exchanges |
1.5 |
| Poly-unsaturated Fat |
1.9g |
| % Calories from Fat |
60% |
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| Cholesterol |
15.5mg |
| Sodium |
72.3mg |
| Vitamins |
Minerals |
| Vitamin A |
72.0IU |
Calcium |
44.5mg |
| Thiamin (B1) |
0.3mg |
Copper |
0.3mg |
| Riboflavin (B2) |
0.6mg |
Iron |
1.5mg |
| Niacin (B3) |
0.6mg |
Magnesium |
36.3mg |
| Vitamin B6 |
0.7mg |
Manganese |
0.1mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
113.1mg |
| Vitamin C |
2.4mg |
Potassium |
297.2mg |
| Vitamin E |
0.4IU |
Selenium |
0.1mcg |
| Folate |
4.0mcg |
Sodium |
72.3mg |
| Pantothenic Acid |
0.1mg |
Zinc |
0.8mg |
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