Tofu Stir-Fry with Cauliflower and Potatoes

Ingredients

• Tofu200 g
• Potato1/2 medium (90 g)
• Cauliflower1/2 cup (55 g)
• Carrot1/2 medium (30 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

2. 2

   Step 2

   Once the water comes to a boil, add the potato. Let it boil for 10-12 minutes until soft but not falling apart. Drain.

3. 3

   Step 3

   Cut the cauliflower into small florets and chop the garlic. Peel and dice the carrot.

4. 4

   Step 4

   Heat the oil in a pan over medium heat.

5. 5

   Step 5

   Once heated, sauté the vegetables for 5-7 minutes, covering and stirring from time to time.

6. 6

   Step 6

   Meanwhile, drain the tofu well and dice.

7. 7

   Step 7

   Add the tofu and brown on all sides.

8. 8

   Step 8

   Then add the cooked potatoes and season to taste.

9. 9

   Step 9

   Cook for a few minutes and remove from the heat.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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