Level
Intermediate
Time
45 Min
SErves
4
Ingredients
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1 block firm tofu (about 400g / 14 oz)
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1 cup diced purple onion
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1 cup chopped red bell peppers
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1 cup chopped broccoli
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½ cup chopped carrots
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½ medium zucchini cubed (about 100g)
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½ tbs turmeric powder
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½ tbs dried oregano
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3 grated garlic cloves
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2 tbs fresh thyme
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1 tbs tamari
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2 tsp smoked paprika
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1 tsp ground cumin
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1 tsp garlic powder
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Olive oil
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Salt & pepper to taste
Instructions
Step 1
Drain the tofu, crumble it onto a tray and dry gently with a paper towel. I usually cover it with a second dry paper towel for about 20 minutes, so most of the water gets absorbed.
Step 2
Season the tofu with tamari, half the amount of onion, smoked paprika, turmeric, cumin, garlic powder, salt and pepper. Mix with a spoon, fully coating the tofu with the spices.
Step 3
Add olive oil to a hot sauté pan. Sauté the remaining onion and grated garlic. Add the crumbled tofu. Cook on medium heat for 3 minutes.
Step 4
Mix in the carrots, zucchini, broccoli, bell pepper, fresh thyme, oregano. Feel free to substitute or add your favourite vegetables. Continue cooking on medium heat, stirring frequently, for a further 5 to 10 minutes.
Step 5
Taste test. Sprinkle some nutritional yeast and hemp seeds on top, if desired, then serve.
Leftovers can be stored in an airtight container for up to three days.
