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The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Tofu with Summer Veggies
Per Serving:
3/4 c cooked sprouted brown rice
4 oz tofu
125 g veggies (cabbage, kale, zucchini, broccolini, green onion, red onion, with a little oil)
2 t seasoning powder (nutritional yeast, dill, oregano, salt, pepper, dehydrated lemon juice, chervil, garlic powder, onion powder, lemon peel)
Equipment needed: 1 pan
Heat up your pan on high heat. When hot, add the veggies. Sautee until the zucchini begin to take on some color.
Add 1 /4 c of water (per serving) to the veggies and tofu. Remove from heat and toss everything together.
When you notice the veggies have some color, add the tofu and seasoning powder.
The rice is fully cooked and just needs to be warmed. Heat it up and place in a bowl. Finish by placing the veggies and tofu on top. From start to finish this dinner takes less than 10 minutes. Enjoy.
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