Sign Up TodayMy Spot

log in
Eat Better America: Simple Solutions for a Healthier You
Home > Recipes > Dinner > Niçoise Tofu Skillet Supper
Related Recipes Shrimp in Tomato Sauce over Pasta
"Healthified" Spinach and Rice Casserole

featured products
Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Progresso®

Take a small step to eat better.
Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.
Email

Take the Cheerios Challenge
Cheerios
You could lower your cholesterol 4% in 6 weeks
Receive a coupon for $1 off Cheerios each week of the challenge.
That’s $6 in savings!
A clinical study showed that eating two 1 ½ cup servings daily of Cheerios cereal for 6 weeks reduced bad cholesterol about 4 percent when eaten as part of a diet low in saturated fat and cholesterol.


 
 
Niçoise Tofu Skillet Supper
Recipe Tip
Tofu Alternative
Soy foods contain phytonutrients--plant nutrients that help promote good health. Try including tofu, made from soy, in place of animal proteins.
  2 ratings : 1 review

Niçoise Tofu Skillet Supper

Flavored tofu makes a tasty addition to a skillet version of a classic French salad. From eatbetteramerica.
Prep Time:40 min
Start to Finish:40 min
makes:4 servings

2tablespoons olive or vegetable oil
1/2cup coarsely chopped red onion
4to 5 small red potatoes, sliced (2 cups)
1cup Cascadian Farm® Organic frozen cut green beans (from 16-oz bag)
1/2teaspoon Italian seasoning
1/2teaspoon garlic salt
1/2package (14-oz size) firm tofu, cut into 1/2-inch cubes
2plum (Roma) tomatoes, thinly sliced
1hard-cooked egg, chopped
1.In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in potatoes; reduce heat to medium-low. Cover; cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
2.Stir in beans, Italian seasoning and garlic salt. Cover; cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light golden brown.
3.Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.

Nutritional Information
1 Serving: Calories 210 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 150mg; Total Carbohydrate 19g (Dietary Fiber 3g, Sugars 3g); Protein 9g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 10%; Iron 10% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 2 oz-equivalents Meat & Beans, 1/2 c Vegetables, 2 tsp Fats & Oils

 
 
 
1 Review

 

I must say that of all the things I prepared for an event the other day, this was by far the most popular. Several asked for the recipe and I tipped them to this site. I have sinced prepared it for another crowd, with the same results! Thanks!
Posted at 9:39 AM on April 2 2008 by RogerRacer , Maplewood NJ