Oregano Tofu with Stir-Fried Vegetables

Ingredients

• Tofu250 g
• Oregano1/2 tablespoon (2 g)
• Garlic1/2 clove (2 g)
• Red Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Green Beans1/2 cup (50 g)
• Lettuce1/2 cup (18 g)
• Cilantro1 tablespoon (3 g)
• Olive Oil1 tablespoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Drain and dice the tofu.

2. 2

   Step 2

   Place half the olive oil, oregano, garlic paste or powder, salt and pepper in a bowl.

3. 3

   Step 3

   Put the tofu in the bowl and mix with the marinade. Let sit for some minutes.

4. 4

   Step 4

   In the meantime, heat pot with salted water over high heat.

5. 5

   Step 5

   Peel the carrot and cut into sticks. Cut off the ends of the green beans.

6. 6

   Step 6

   Put the carrot and green beans in the boiling water and let boil for about 6 minutes. Once soft, remove and drain.

7. 7

   Step 7

   Heat the remaining oil in a big pan over medium heat.

8. 8

   Step 8

   In the meantime, cut the onion and bell pepper into strips. You can use a combination of different bell pepper colors if you want.

9. 9

   Step 9

   Once heated, add the onion with the bell pepper and a pinch of salt. Stir-fry for 5 minutes.

10. 10

    Step 10

    Then add the marinated tofu and stir-fry until browned for about 5 minutes.

11. 11

    Step 11

    Add the vegetables previously cooked, the carrot and green beans. Season to taste.

12. 12

    Step 12

    After some minutes, remove from heat, add the lettuce pieces and some cilantro leaves.

13. 13

    Step 13

    Serve warm.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Tofu with Stir-Fried Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.