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Herbed Tofu &
Vegetable Saute

2 servings

This is a light dish, good for lunch. If cooked carefully and with a light hand, the vegetables will get done just to the point where they are still slightly crunchy and their colors bright.

  • 1 cup chopped onions
  • 2 cloves minced garlic
  • 1/2 Tablespoon olive oil
  • 1/3 teaspoon salt
  • 2 cups broccoli flowerettes,
       cut into 1-inch pieces
  • 5 mushrooms, cleaned and sliced
  • 1/4 pound firm tofu, cut into 1/2-inch cubes
  • 1/2 small red bell pepper, coarsely minced
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  •    coarsely ground black pepper, to taste
  •    a small amount of grated lowfat cheddar cheese

In a Wok or large deep skillet, saute onions and 1 clove garlic in olive oil & salt, for 5 minutes, over medium heat, stirring frequently.

Add broccoli and mushrooms, and saute about 5 minutes more - until the green of the broccoli deepens.

Add tofu, red bell pepper, herbs and black pepper. Keep cooking another 8 minutes, or until everything is just tender. (Be careful not to overcook this dish, or it will lose a lot of its charm.) During last 2 minutes, add the remaining 1 clove garlic. If you desire, sprinkle in a little grated cheese at the end and stir until it melts.

Serve with rice or a nice salad

 
Nutrition Facts
Amount Per Serving: Calories 208 - Calories from Fat 81
Percent Total Calories From: Fat 39%, Protein 26%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 428mg, Total Carbohydrate 18g, Dietary Fiber 2g, Protein 14g, Vitamin A 2328 units, Vitamin C 118 units, Calcium 0 units, Iron 8 units

Bon appetit!


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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
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