Directions
Makes 6 servings
1 pound low-fat tofu
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried parsley, lightly crumbled
1/2 medium onion, chopped
2 garlic cloves, chopped
2 tablespoons vegetable broth
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium zucchini, finely chopped
Press the block of tofu between two plates to remove excess liquid. Do this with a couple of paper towels between the tofu and the bottom plate and a can of vegetables or other weight on top of the top plate. Replace paper towels with new ones as they become saturated. Press tofu for at least 30 minutes—the longer, the better, with 2 hours being ideal.
Combine turmeric, black pepper, salt, and parsley in a small dish. Sauté onion and garlic in broth until tender. Add bell peppers and zucchini and cook until softened. Crumble tofu into skillet, sprinkle mixture with the combined seasonings and cook, stirring over medium heat until heated through.
Nutrition Information
Per serving (1/6 of recipe):
86 calories
3.5 g fat
0.5 g saturated fat
40.8% calories from fat
0 mg cholesterol
6.9 g protein
8.7 g carbohydrate
3.2 g sugar
3.3 g fiber
122 mg sodium
51 mg calcium
2.4 mg iron
49.4 mg vitamin C
608 mcg beta-carotene
0.6 mg vitamin E
This recipe is a preview from the upcoming NEW EDITION of
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