I learned to like tofu, at first I thought it was bland and boring but I grew to like it, much because, as a vegan, it’s a great source of protein and the blandness works to its advantage because it really absorbs the flavours and spices you add to it.
This colourful tofu platter is your perfect quick and easy lunch. Serve it warm or keep it in the fridge for your lunch-box, it tastes equally good. It is also a great dish for those of you that are looking for low carb vegan meals but don’t want to lose any protein.
- 1/2 broccoli head
- 300 g firm tofu
- 1 onion
- 2 garlic cloves
- 10 cherry tomatoes
- 1 dl (1/4 cup) green olives with pimiento
- 2 tbsp olive oil extra virgin
Mince the onion, garlic, pepper, olives and cut the tomatoes in half.
Slice the tofu, but don’t make the slices too thin because then you will have a hard time flipping them over in the pan.
Take two skillets and grease them with olive oil. When the oil is hot add the onion, garlic and pepper in one of them and the tofu slices in the other.
Fry the onion, garlic and pepper for 3-4 minutes until the onion is translucent. In the meantime remove the florets from the broccoli and add them to the onion/pepper mix.
Have a look at the tofu, when it’s getting golden brown it’s time to flip them over.
When the broccoli is soft add the tomatoes and olives and fry for 1-2 minutes.
When the tofu is ready, plate it together with the veggies and add some salt & pepper.
Tip! If you like spicy food, like I do, you can drizzle some Tabasco or Sriracha sauce on top before serving.