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Vegetables and Tofu Skillet Supper

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Vegetables and Tofu Skillet Supper
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4
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This skillet supper has it all- vegetables, tofu and beans blended in a quick meal that’s ready in 45 minutes.

Ingredients

2
tablespoons olive or vegetable oil
1/2
cup coarsely chopped red onion
4
or 5 small red potatoes, sliced (2 cups)
1
cup frozen cut green beans (from 1-lb bag)
1/2
teaspoon Italian seasoning
1/2
teaspoon garlic salt
1/2
package (14-oz size) firm tofu, cut into 1/2-inch cubes
2
roma (plum) tomatoes, thinly sliced
1
hard-cooked egg, chopped

Directions

  • 1 In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in potatoes; reduce heat to medium-low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
  • 2 Stir in green beans, Italian seasoning and garlic salt. Cover and cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light golden brown.
  • 3 Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
55mg
18%
Sodium
330mg
14%
Potassium
970mg
28%
Total Carbohydrate
31g
10%
(
Dietary Fiber
5g
20%
,
Sugars
4g
)
Protein
6g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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