Zucchini and kohlrabi pan with tomatoes and tofu

Ingredients for 2 servings:

• ½ zucchini
• 1 kohlrabi or other vegetables
• 10 cocktail tomatoes
• 75 g tofu (preferably homemade)
• 2 garlic cloves
• Oil for frying
• 2 tsp spread, vegan (herb-tomato) or ketchup
• Italian spice mix (or salt, pepper, oregano, basil)
• 1 tsp agave syrup
• ½ tsp ginger powder or fresh ginger

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Heat the oil in a pan. Peel the kohlrabi, dice it, and fry until translucent. Wash and dice the zucchini, and add it to the kohlrabi. Peel and finely chop the garlic. Add it to the vegetables and fry (add the fresh ginger if desired). Dice the tofu and fry briefly in a separate pan with a little oil. Add the spread, mix, and heat through, tossing frequently. Add the tofu and tomatoes to the vegetables. Season with Italian seasoning, ground ginger, and agave syrup. Stir gently and heat briefly. Heat until the cherry tomatoes burst (don’t worry, they’ll just crack). Instead of kohlrabi, you can certainly use other vegetables that you have left over or need to use up. You can also fry the tofu in advance, transfer it to a plate, and add it to the vegetables later as described. Be careful with fresh ginger: it’s very strong!