Soft Tofu Angel Hair Tomato Lasagna

Name: Soft Tofu Angel Hair Tomato Lasagna
Yield: 356 g
Ingredients: Angel Hair Kelp Noodles 100 g; Kirkland Signature Frozen Shrimp (Whiteleg Shrimp) 48 g; Blanched Enoki Mushrooms 50 g; Onion 35 g; Soft Tofu 100 g; Fresh Garlic 3 cloves; Sriracha Sauce 10 g; Heinz Tomato Ketchup Reduced Sugar 10 g

Difficulty EASY 126 kcal

#Low Calorie #Low Carb #Vegan #High Protein #Diet

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Ingredients

Main ingredients

Angel Hair Kelp Noodles 100 g
Kirkland Signature Frozen Shrimp (Whiteleg Shrimp) 48 g
Blanched Enoki Mushrooms 50 g
Onion 35 g
Soft Tofu 100 g

Seasonings/Sauce

Fresh Garlic 3 cloves
Sriracha Sauce 10 g
Heinz Tomato Ketchup Reduced Sugar 10 g

Nutrition summary

Carbohydrates 13.66 g 41%

Protein 15.75 g 47%

Fat 1.77 g 12%

Serving size 356g

Cooking steps

1

Place soft tofu in a microwave-safe container and heat for 2 minutes. Boil angel hair kelp noodles for at least 10 minutes, then chop finely.
2

Finely chop onion / Blanch mushrooms and shrimp.
3

Mix onion, mushrooms, shrimp, and sauce together.
4

Mix with the soft tofu, top with cheese, and air-fry for 10-15 minutes.

Soft Tofu Angel Hair Tomato Lasagna

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