An easy, one-pot recipe that was made up when desperate for a healthy lunch, now served with rice and good memories.
Ingredients (in a pot - serves 3-4 when had with rice)
Non-Hydrogenated margarine
Avocado oil
6 green onions
One pack of Medium-firm tofu, cut in in little blocks (maybe 1" x 0.75")
Paprika (I'm using non smoked)
Granulated black pepper
Onion powder (optional)
5 zucchini, cut in little half moon shapes
3 Sweet Bell peppers (red/orange/yellow), sliced lengthwise
Directions:
Melt margarine or butter in avocado oil at the bottom of the pot.
Cook chopped green onions in the oils
Add tofu blocks, and cook on medium-high to high
Season with paprika (maybe a couple tablespoons)
Add zucchini. Season with salt and pepper to taste. Cook for a few minutes, with just a little water in the bottom so there is steam. Cover.
Before the zucchini is a little cooked (maybe half way) add the bell peppers.
Add onion powder if desired to make broth extra flavourful. Add additional paprika if desired to colour the broth more.
Cook on medium to medium-high, stirring every now and then, until zucchini is fully cooked through
Recommended to serve with rice, cooked with vegetable bouillon.
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