Oregano Tofu with Broccoli and Bell Peppers

Ingredients

• Tofu150 g
• Broccoli1 cup (90 g)
• Red Bell Pepper1/4 count (30 g)
• Red Onion1/4 count (38 g)
• Oregano1/2 tablespoon (2 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Drain and dice the tofu.

2. 2

   Step 2

   In a bowl place half of the olive oil, oregano, garlic paste or powder, salt and pepper.

3. 3

   Step 3

   Place the tofu in the bowl, mix with the marinade and let stand for a few minutes.

4. 4

   Step 4

   Meanwhile, cut the broccoli into small florets, wash and place in another pot of boiling water.

5. 5

   Step 5

   Boil for 3 minutes with a pinch of salt. Remove, drain and set aside.

6. 6

   Step 6

   Heat the rest of the oil in a pan. While heating, cut the bell pepper and the onion into small pieces.

7. 7

   Step 7

   Once heated, add the vegetables and stir-fry for 5-7 minutes.

8. 8

   Step 8

   Place another pan over medium heat and once heated, add the marinated tofu and brown on all sides for 2 - 4 minutes.

9. 9

   Step 9

   Add the cooked broccoli to the stir-fry and season to taste.

10. 10

    Step 10

    Add the tofu, mix well, remove from the heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Tofu with Broccoli and Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.