Blog Meal Plan Spaghetti with Eggs, Vegetables, and Tofu Spaghetti with Eggs, Vegetables, and Tofu

Spaghetti with Eggs, Vegetables, and Tofu

Name: Spaghetti with Eggs, Vegetables, and Tofu
Prep time: 20 min
Cook time: 20 min
Yield: 1 serving
Ingredients: Egg - 100 g (2 pcs); Olive oil - 5 ml (1 tsp); Salt and pepper - 0.3 g (1 pinch); Cilantro - 20 g (4 tbsp); Tomato - 50 g (0.5 whole); Bell pepper - 50 g (0.25 whole); Tofu - 70 g (1 pcs); Green beans - 100 g (0.8 cup); Durum wheat spaghetti - 90 g (0.6 cup)

20 min Traditional Lunch Dairy freeHigh proteinLactose freeQuick & Easy

651

Calories

32.4g

Protein

20.8g

Fat

81.9g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Egg - 100 g (2 pcs)
Olive oil - 5 ml (1 tsp)
Salt and pepper - 0.3 g (1 pinch)
Cilantro - 20 g (4 tbsp)
Tomato - 50 g (0.5 whole)
Bell pepper - 50 g (0.25 whole)
Tofu - 70 g (1 pcs)
Green beans - 100 g (0.8 cup)
Durum wheat spaghetti - 90 g (0.6 cup)

How to make:

Boil the spaghetti (or noodles) following its packaging instructions and make sure to not over boil it. Add some salt, pepper, and oil
Hard boil the eggs
Cut tomatoes and pepper into cubes and mix then with green beans
Let the mixture roast on a dry pan for 5 minutes under a cover
When ready, add it to the spaghetti. Serve with eggs and tofu