Calling my plant-based lovers today and challenging some meat eaters to try this incredibly rich and nutritious brunch bowl! Do not be afraid of tofu, but make sure your sourcing is top notch...so I ONLY recommend organic GMO-free options here! If you follow this recipe and give it a try, I guarantee you will end up LOVING IT just as much as I do! It is so freaking delicious! Just trust me on this! ENJOY!
- 10.5oz firm tofu, cut into cubes
- 2 tbsp olive oil
- 1tbsp tamari
- 1 courgette, diced
- 1 red bell pepper, diced
- 1/2 broccoli, grated
Preheat oven to 200°C/400°F/gas 6. Line a baking tray with baking paper and lightly grease with olive oil cooking spray.
Prepare the tofu by placing it in between two sheets of paper towel. Gently push on the tofu to drain out the excess water.
Place half the olive oil and tamari in a medium-sized bowl, add the tofu and toss to coat well. Transfer tofu to the baking tray. Place in the oven and cook for 25-30 minutes.
Meanwhile, heat the remaining olive oil in a medium-sized frying pan.
Add the courgette and bell pepper and cook for 5 minutes. Stir through the grated broccoli and cook for another 2 minutes.
Transfer vegetables to 2 serving bowls and top with tofu.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.