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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:
200 g veggies (cauliflower, broccolini, cabbage, red onion, zucchini, drizzled with a little oil, salt and pepper)
30 g spinach
3 oz extra firm tofu
1/3 c seasoning sauce (parsley, lemon juice, tahini, salt, pepper, nutritional yeast)
Equipment needed: Pan large enough for all of the ingredients
Start heating up your pan, when hot add your veggies. Saute on medium to high heat. If you have a lid you can place it on top of the pan to help cook the veggies a little faster.
After your veggies become tender, turn down the heat to a medium heat and add the tofu. Add half of the sauce and stir.
When you notice that the liquid from the sauce has evaporated, add the spinach. Turn the heat off and let the spinach wilt.
Once the spinach has wilted you can remove the mixture from the pan and plate everything up.
Finish by drizzling a little more sauce over top, from start to finish this dinner takes roughly 15 minutes. Enjoy!
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