Tofu – vegetable – pan

Ingredients for 4 servings:

• 300 g rice (wild rice mix)
• 450g tofu
• 400 g mushrooms
• 300 ml coconut milk
• 30 ml oil (sunflower)
• 3 tbsp soy sauce
• 3 zucchinis
• 2 tomatoes
• 1 bell pepper(s)
• ½ tsp curry powder
• Ginger powder
• black pepper
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan, with coconut milk

Add rice to 600 ml of boiling water and simmer for about 15 minutes. Cut the tofu into small cubes and fry in a pan with sunflower oil. Season with soy sauce and continue frying. Clean, wash, and finely chop the peppers and mushrooms, and add to the tofu. Wash and chop the tomatoes. Clean, wash, peel (if necessary), and finely dice the zucchini. Add to the tofu along with the tomatoes and sauté for about 5 minutes. Add the coconut milk and mix. Season to taste with curry, ginger, and pepper.