Dinner · Mediterranean
Lemon oregano tofu with white beans and zucchini
Browned tofu with zucchini, cherry tomatoes and white beans in lemon, garlic and oregano.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 plates- 400 g firm tofu, cubed
- 240 g cannellini beans, canned, drained
- 300 g zucchini, sliced
- 200 g cherry tomatoes, halved
- 2 garlic cloves, minced
- 2 tsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10 g fresh parsley, chopped
Method
Pat the tofu dry. Heat the oil in a large non-stick pan over medium-high heat and brown the tofu for 6 minutes, turning.
Add the zucchini and cook for 4 minutes, until golden.
Add the garlic, oregano, tomatoes, beans, salt and pepper and cook for 3 minutes, until the tomatoes soften.
Stir in the lemon juice and parsley and serve.