Tofu & Potato Italiano



This hearty and flavorful vegetarian meal is full of vitamins and makes for a healthy breakfast, lunch, or dinner!


Ingredients

  • 8 ounces cubed, marinated firm tofu
  • 1 cup cubed red, Yukon, or russet potatoes, skin on
  • ½ teaspoon ghee or olive oil
  • ¾ cup leek or onions, chopped
  • ¼ teaspoon black pepper
  • 1 pinch red chili flakes
  • 1 tablespoon Italian herbs
  • 1 tablespoon Bragg Liquid Aminos or tamari
  • 1 cup diced tomatoes

Directions

  • Heat the oven to 350 degrees and bake the marinated tofu for 20 to 30 minutes.
  • Remove from the oven, drain, and set aside.
  • Bring 2 quarts of water to boil and blanch the potatoes until al dente, about 4 minutes.
  • Drain and set aside.
  • Heat the oil in a large sauté pan over medium heat. Add leeks, spices, aminos, and bell pepper.
  • Sauté for 3 or 4 minutes. Add the drained potatoes and tomatoes.
  • Simmer for another 2 or 3 minutes until the tofu is heated through.

Nutritional Facts Per 2-cup serving

  • Calories 272
  • Total fat 7.0
  • Saturated fat 0.3
  • Carbohydrates 33.8g
  • Protein 18.3g

Serving Information

  • Serves 2
  • Prep 30m
  • Cook 20m
  • Total time 50m
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