Vegetable stir-fry with tofu

Ingredients for 3 servings:

• 6 jacket potatoes
• 150 g peas, fresh or frozen
• 250 g beans, green, fresh or frozen
• 1 bell pepper(s)
• 1 onion(s)
• 180 g tofu, seasoned, or smoked tofu
• 200 g cocktail tomatoes
• 1 handful of parsley
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the boiled potatoes and slice them. Wash and chop the beans, bell peppers, and cherry tomatoes. Cut the tofu into thin strips and the onion into small cubes. Wash and finely chop the parsley. Heat the olive oil in a pan. When the oil is hot, add the onion and fry. When the onions are translucent, add the beans and bell peppers. After a few minutes, add the tofu, potatoes, peas, and parsley to the pan. Fry for about 15 minutes, turning occasionally. Stir in the cherry tomatoes and fry briefly. Tip: If desired, you can also stir in egg and/or Parmesan cheese at the end and fry briefly.