Tofu and vegetable stir-fry

Ingredients for 2 servings:

• 200 g smoked tofu
• 200 g leek
• 1 garlic clove(s)
• 200 g zucchini
• 200 g bell pepper(s), yellow
• 100 g cherry tomatoes
• 75 g chickpeas (from the can)
• 2 tbsp olive oil, for frying
• some salt
• some pepper, black
• 150 ml vegetable stock
• 75 g soy cream (soy cream cuisine)
• some soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

fresh, delicious and vegan!

Cut the tofu into 2-3 cm cubes. Wash the leek and cut into 1 cm rings. Peel and finely chop the garlic. Wash the zucchini and cut into 1 cm cubes. Wash the bell peppers, remove the seeds, and cut into 1 cm cubes. Wash and halve the tomatoes. Rinse the chickpeas in a sieve and drain well. Heat the oil in a non-stick pan. Sauté the tofu and leek for 2-3 minutes. Add the zucchini, garlic, and diced bell peppers, season with salt and pepper, and sauté for 2-3 minutes. Pour in the stock and stir in the chickpeas and tomatoes. Simmer over medium heat for about 5-7 minutes. Add the soy cream and season with soy sauce. Serve with rice or millet.