Sauteed Vegetable and Tofu Bowl

Name: Sauteed Vegetable and Tofu Bowl
Total time: 20 min
Yield: 4
Ingredients: 4 cups sugarloaf Pumpkin (peeled and cubed); 2 Tbsps Avocado oil; 1 shallot (finely chopped); 2 red peppers (diced); 3 cups firm Tofu (cubed); 1 cup dried Apricot (roughly chopped); Chervil (roughly chopped); 2 Tbsps Chives (roughly chopped); salt; freshly ground peppers

Average: 5 (1 vote)

(1 vote)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

Healthy, because

Even smarter

Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision. The other vegetables provide nutrients and the tofu provides calcium and protein.

This is a great option to serve for vegans at your event. If you don't like tofu and are not vegan, you can use chicken or turkey instead.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 4 cups sugarloaf Pumpkin (peeled and cubed); 2 Tbsps Avocado oil; 1 shallot (finely chopped); 2 red peppers (diced); 3 cups firm Tofu (cubed); 1 cup dried Apricot (roughly chopped); Chervil (roughly chopped); 2 Tbsps Chives (roughly chopped); salt; freshly ground peppers

How healthy are the main ingredients?

Pumpkin Tofu Apricot Avocado oil Chives shallot

print shopping list

Preparation steps

Blanch the pumpkin in a large saucepan of salted, boiling water for 3 minutes. Drain and set to one side.

Heat the oil in a large saute pan set over a moderate heat until hot. Add the shallot, peppers, and blanched pumpkin, stirring well. Cook for 3 minutes until the shallot and pepper are soft.

Add the tofu and saute for a further 3 minutes. Add the apricots and cook for another 2 minutes.

Adjust the seasoning to taste. Spoon into bowls and serve with a garnish of chervil and chives.