Vegetarian

Ruth's Spring Stirfry is for Dinner.

Ruth's Spring Stirfry takes 20 minutes to prepare.

Ruth's Spring Stirfry takes 30 minutes to cook.

Ruth's Spring Stirfry makes 3 servings.

The ingredients for Ruth's Spring Stirfry are:

1 block of firm tofu, drained and mashed
1 cup of canned pineapple w/100% natural juice
2 Tblsp. olive oil
279 grams of portabella or baby bella mushrooms sliced
3 Cups of fresh asparagus rinsed and chopped
salt and pepper to taste

Here is how you make Ruth's Spring Stirfry:

Add mashed tofu to oil and cook till dry in a fry pan or wok.Add pineapple and juice to tofuAdd ginger, salt & pepper into mixture.Take out of pan and put aside for later.Place asparagus and mushrooms in frypan with 1 Tblsp. oil.Cook till slightly browned.Add previous ingredients that you set aside and let cook and marinade for 10 minutes.Place in 2 cup freezer containers to enjoy later.Or eat right away.Serving Size: 2 CupsNumber of Servings: 3Recipe submitted by SparkPeople user RAVON27.

The nutritional information for Ruth's Spring Stirfry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 266.5

• Total Fat: 19.0 g
• Cholesterol: 0.0 mg
• Sodium: 30.6 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 7.6 g
• Protein: 22.6 g

The dietary needs meet for Ruth's Spring Stirfry is Vegan