NUTRITION

SERVINGS

INGREDIENTS

250g Firm Tofu

1 medium Zucchini

2 medium Tomatoes

1 tbsp Peanut Butter

2 tbsp Olive Oil

Fresh Herbs & Garlic

1 tbsp Lemon Juice

PREPARATION

• 1

  Press the tofu gently to remove excess water. Cut tofu into 1/2-inch thick slices or cubes.

• 2

  Preheat your oven to 375°F. In a bowl, mix half of the olive oil with finely chopped fresh herbs, minced garlic, a squeeze of lemon juice, and a pinch of salt and pepper. Toss the tofu pieces in the herb mixture until evenly coated.

• 3

  Place the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until the edges are lightly golden.

• 4

  While the tofu bakes, slice the zucchini into half-moons and chop the tomatoes into chunks.

• 5

  Heat the remaining olive oil in a large skillet over medium heat. Add the zucchini and sauté for about 3-4 minutes until slightly softened.

• 6

  Add the tomatoes and continue to cook for another 3 minutes, allowing the flavors to meld. Stir in the peanut butter and a splash of water to create a subtle, creamy sauce that coats the vegetables.

• 7

  Season the stir fry with additional salt, pepper, and a drizzle of lemon juice to taste.

• 8

  Plate the herb-baked tofu alongside the zucchini and tomato stir fry. Garnish with a sprinkle of fresh herbs if desired, and serve warm.