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

Spaghetti with Eggs, Vegetables, and Tofu

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:

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

More recipes for you