Colorful vegetable cubes with sun wheat

Ingredients for 2 servings:

• 1 pack of tofu
• 1 large zucchini
• 1 handful of cherry tomatoes
• 1 onion(s) or 2 spring onions
• ¼ jar green olives without stones (natural)
• ½ pack of feta cheese
• 4 garlic cloves, finely chopped
• salt and pepper
• chili powder
• Soy sauce
• 1 bag of Ebly sun wheat
• possibly baking peas

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

lettuce

Dice the tofu and zucchini. Finely chop the onion, tomatoes, and olives. Fry the tofu in oil until crispy and brown. Add the onions and zucchini and fry until translucent. Season generously with salt and pepper. Stir in the tomatoes and olives and let stand briefly. Season with soy sauce, garlic, and chili. Then dice the feta cheese and add it. Close the lid and turn off the heat. Let stand for about 10 minutes. In the meantime, prepare the sun-dried wheat flour according to the package instructions and then serve with the vegetable stir-fry. If you like, you can sprinkle a few garden peas over the vegetables to give the dish a bit of crunch. Serve either hot as a main course or cold as a salad. In this case, mix the sun-dried wheat flour with the vegetables once it has cooled.