Zucchini, feta and tomato pot

Ingredients for 3 servings:

• ¾ cup rice
• oil
• 1 small zucchini
• 1 can tomatoes, chopped
• 1 onion(s)
• 200 g smoked tofu
• 1 garlic clove(s)
• 2 ½ tbsp tomato paste
• 1 pinch(s) of sugar
• salt and pepper
• Paprika powder
• chili powder
• 200 g feta cheese
• 80 g olives, green

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian

Cook the rice with twice the amount of water and a pinch of salt. (This recipe is also suitable for using up leftover rice.) Dice the onion, garlic clove, and tofu and fry them together in a second, larger pot with oil until lightly browned. Then add the sliced ​​zucchini and sauté. Then add the tomatoes, a pinch of sugar, and tomato paste to the pot and simmer everything on low heat. Add the cooked rice and season to taste with salt, pepper, paprika, and chili powder. Finally, add the diced feta and olives to the pot, stir them in briefly, and serve. If you don’t like olives, you can leave them out; it tastes great without them too.