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