*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wow this was delicious! my first time using tofu and it turned out wonderful. Like other reviewers I just added diced tomatoes instead of the jar of peppers. Then added some veggies i had on hand some extra spices (paprika pepper and red pepper flakes) and it was ready...very flavourful. It also froze and thawed well. Thanks!
This was my first recipe using tofu. I really liked the texture it gave the sauce. The only thing different I did was to add about 1/2 cup grated fresh parmesan to the sauce instead of putting on top. Will definately make again.
I agree with leaving out the peppers and substituting tomatoes. Liked the cream sauce idea. I also cooked the mushrooms and onions in 1 cup veggie broth (instead of oil) until most of the liquid was gone. They added a great flavor. Will make again without the peppers. The peppers I had gave it more of a vinegar flavor.
This was very creamy and quite good. I added cayenne pepper instead of the chili paste. I agree with the reviewer that said something is missing. I increased the salt tomato paste italian seasoning but was still not able to fix it.