Tofu and feta vegetable stir-fry with soup vegetables and soy sauce

Ingredients for 2 servings:

• 1 bunch of soup greens, including some parsley
• ½ pack of feta cheese
• ½ pack of soy cream (Soy Cream Cuisine) (Soyacuisine) or other soy cream
• 1 pack of tofu (vegetarian fillet strips) or another soy product
• 4 pinches of garlic pepper, regular pepper works too
• 5 pinches of salt
• some herbs of your choice, fresh herbs taste great
• 2 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Healthy, easy, tasty and quick, vegetarian, low in calories

First, cut the soup vegetables into small cubes/slices. Then, place them in a saucepan with a tight-fitting lid and 1 tablespoon of cooking oil over medium heat, season with salt, and sauté gently. Stir well to prevent burning. After about 5 minutes, add half a cup of water and cover. Caution: Do not lift the lid from this point on, otherwise the steam will dissipate and the steaming will not work as well. Reduce the heat to low and stir occasionally to ensure the water is evenly distributed throughout the pan. The vegetables should steam for about 15 minutes. Meanwhile, brown the tofu in a pan with 1 tablespoon of cooking oil over medium heat. Add the steamed vegetables to the tofu in the pan (including any remaining water from steaming, as it contains many nutrients). Then, add about half a package of soy cream (about 5 tablespoons) to the pan, if desired. Add half a package of crumbled feta cheese, if desired. Finally, it’s generously seasoned and seasoned with pepper (garlic pepper is especially good), salt, and other herbs to taste. A quick tip: I think it tastes best when it’s cooled and properly marinated. This makes it a great take-along to parties. 520 kcal per serving.