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TOFU STEAK AND 3 VEG


TOTAL TIME: 20MINS

SERVINGS: 2

CALORIES/SERVING: 354 CALS


INGREDIENTS

  • 2 medium (120g) carrots, cut into thin discs

  • 200g green beans, cut into halves

  • 100g frozen peas, thawed

  • 1 tbsp. (20ml) extra virgin olive oil

  • 300g firm tofu, cut into 2 slabs

  • 2 tsp. garlic powder

  • Himalayan salt & pepper

METHOD

  1. Bring a saucepan of water to the boil. Add in carrots and beans and cook for 5 minutes, or until just tender. Add in peas and cook for a further 2 minutes. Drain, then toss with 5ml of the olive oil and a pinch each of salt and pepper. Set aside.

  2. Coat tofu in remaining olive oil. Coat in garlic powder and season with salt and pepper.

  3. Heat a medium skillet pan over a medium to high heat. Add in tofu and cook on each side for 4 minutes, turning every 2 minutes, until golden and cooked through.

  4. Transfer one of the tofu steaks to a plate with half of the veggies. Refrigerate remaining portion for tomorrow’s leftovers.

NUTRITION

Serving size 371g

Calories 354 cal

Protein 23.6g

Fat, total 20.5g

- saturated 2.9g

Carbohydrate 9.9g

- sugars 5.9g

Sodium 96mg


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