ZUCCHINI WITH TOFU

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ZUCCHINI WITH TOFU

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July 20, 2024
July 20, 2024

Dilip Barman

Dilip Barman

Description

I love cooking with summer squash, rich in Vitamin A (40% of the Recommended Daily Intake) and a good source of Vitamin C, manganese, and potassium. It has a bit of a mild taste but enough flavor and a nice texture that I love eating it cooked with garlic or onion and tofu. Here is a simple recipe that I hope that you will enjoy.

  • ✓ ½ cup green onion chopped every 3/8” to ½” in length; alternatively use red or sweet onion chopped into 3/8” cubes
  • ✓ 7-8 ounces tofu chopped into cubes (use a convenient mouth-feel – try ¾” or so); I like using a 7 ounce block of baked tofu but you can use ½ of a 14 ounce extra firm tofu block
  • ✓ 2 medium or 3 small zucchini or crook neck squash cut into 3/8” discs and then optionally cut in half diameters
  • ✓ Dozen needles rosemary, optionally halved
  • ✓ Approx. 1-2 tablespoons Coconut amino or soy sauce
  • ✓ 1 tablespoon lemon Juice
  • ✓ Salt and pepper to taste; try 1/8 teaspoon salt and 2 teaspoons black pepper
  • ✓ (optional but recommended) ½ teaspoon garlic powder
  • ✓ (optional) few pinches jerk seasoning or hot sauce to taste
  1. Cook onion for in a stainless steel skillet on medium heat, stirring until cooked down a little bit (about 2 minutes)
  2. Add tofu (unless baked tofu) and cook, stirring occasionally, for 3-4 minutes till lightly cooked
  3. Add zucchini and turn heat down to low-medium; zucchini should not be “dancing” or jumping in pan; cook till zucchini starts to show some browning
  4. If you are using baked tofu, add it and cook for a minute to warm
  5. Add rosemary, mix, and then add coconut aminos and lemon juice
  6. Add black pepper, salt, and garlic powder, then serve
  7. If you want to add more seasoning, you can optionally add a few pinches of jerk seasoning or hot sauce before serving.

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