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🍽️ Pan-fried Tofu with Leek, Zucchini, and Chickpeas

341 kcal · 30 min · 4 servings

Ingredients

• 500 g tofu
• 1 stalk leek
• 1 clove of garlic
• 2 zucchini
• 1 yellow bell pepper
• 150 g cherry tomatoes
• 150 g chickpeas (drained weight; can)
• 2 tbsp olive oil (20 ml)
• salt
• pepper
• 100 ml vegetable broth
• 50 ml soy cream
• 2 tbsp light soy sauce

Instructions

1. 1. Cut the tofu into small cubes.
2. 2. Wash the leek, trim the ends, and slice it into thick rings.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Wash the zucchini, trim the end, and cut it into cubes.
5. 5. Wash the bell pepper, halve it, remove the seeds, and dice it as well.
6. 6. Wash the tomatoes.
7. 7. Drain the chickpeas, rinse them, and let them drain well.
8. 8. Heat the oil in a non-stick pan.
9. 9. Fry the tofu, leek, and garlic for 2 to 3 minutes.
10. 10. Add the zucchini and the bell pepper.
11. 11. Season with salt and pepper.
12. 12. Cook the vegetables for another 2 to 3 minutes.
13. 13. Deglaze the mixture with the vegetable broth.
14. 14. Stir in the chickpeas and the tomatoes.
15. 15. Simmer everything on low heat for about 3 minutes.
16. 16. Add the soy cream.
17. 17. Season the dish to taste with salt, pepper, and soy sauce.

Nutrition per serving

• kcal: 341
• Protein: 28 g · Fett/Fat: 16 g · Carbs: 20 g