lunch recipe · #04890
Eggplant Oregano Tahini Amaranth Tofu Savory Porridge
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 53 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 9
Prep18 min
Cook35 min
Inactive0 min
Total53 min
Ingredients
- 1½ cupsAmaranth
- 10 ozFirm Tofu
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 8 ozEggplant
- 1 tsp, leavesOregano
- ¼ cupTahini
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Firm Tofu into bite-size pieces when needed. Chop the Yellow Onion and prepare the Eggplant, Oregano, Tahini.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and the firm produce among the Eggplant, Oregano, Tahini for 5 minutes, then stir in the Amaranth, Vegetable Broth, and Table Salt.
- Simmer, stirring often, until the Amaranth is tender and porridge-like. Stir in the Firm Tofu and remaining Eggplant, Oregano, Tahini, warm everything through, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 13.6 g
- Carbohydrates
- 41.1 g
- Fat
- 13.1 g
- Fiber
- 5.8 g
- Sodium
- 848 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans, Sesame
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.