John Myers
Ingredients for 2 servings:
- 6 m.-sized carrot(s)
- 3 m.-large zucchini
- 6 cocktail tomatoes
- 1 garlic clove(s)
- 400 g tofu, this can be 2 different types
- Vegetable broth, granulated
- some rosemary
- some thyme
- salt and pepper
- chili flakes
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
low carb, low fat, low calorie and tasty
Preheat oven to 200°C. Peel the carrot, wash the zucchini, and trim the ends. Cut both into wedges. Fill a plastic bag with some vegetable stock powder and add 3-4 tablespoons of water. Press in the garlic clove. Add the sliced vegetables and the picked herbs, shake well, and mix well. Place the seasoned vegetables on a baking tray lined with baking paper and place in the oven. Cut the tofu into cubes and add to the plastic bag. Season with vegetable stock powder, pepper, and a few chili flakes. After about 8 minutes, add the tofu to the vegetables and cook for about 10 minutes until nicely browned. A delicious, low-fat, low-carb meal with few calories.
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