Sorry it’s partially eaten, I absolutely destroyed this dish.
1. First I got toasted some tofu (87 cals) with low fat butter, then put it into a bowl to then soften half a cucumber (we do not count veggie calories in this household).
2. After the pasta (180 cals of red lentil protein pasta) was done boiling and drained, I put the tofu and cucumbers with the pasta then added around half a cup of sugar free marinara sauce (60 cals).
3. Then you add some (A LOT) of seasoning with a dollop of Greek yogurt to act as sour cream on the final dish. I was absolutely stuffed after this dish and it has the option of being vegan as well 🌱
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Sorry it’s partially eaten, I absolutely destroyed this dish.
1. First I got toasted some tofu (87 cals) with low fat butter, then put it into a bowl to then soften half a cucumber (we do not count veggie calories in this household).
2. After the pasta (180 cals of red lentil protein pasta) was done boiling and drained, I put the tofu and cucumbers with the pasta then added around half a cup of sugar free marinara sauce (60 cals).
3. Then you add some (A LOT) of seasoning with a dollop of Greek yogurt to act as sour cream on the final dish. I was absolutely stuffed after this dish and it has the option of being vegan as well 🌱