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Potato and vegetable pan with tofu

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Ingredients for 1 servings:

  • 1 half zucchini
  • 1 half pepper
  • 2 tbsp olive oil
  • 2 potatoes, boiled
  • 100 g smoked tofu
  • 1 small onion(s)
  • 1 tomato(s)
  • basil
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Chop the zucchini and bell peppers and fry them in olive oil until crispy. Dice the potatoes, add them, and fry until crispy. Meanwhile, dice the tofu and onion. Once the remaining vegetables are well browned, add them and fry briefly. Season with salt, pepper, and paprika. Dice the tomato and heat briefly at the end. Mix in the chopped basil and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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