Try out Kath and Jade's smokey zucchini and tofu rice bowl recipe. A nutritionist and photographer duo creating healthy vegan recipes for all to enjoy.
Add all sauce ingredients to a medium bowl and whisk to combine
Heat a large skillet for 2 minutes over medium heat. Turn down to low heat and add a dash of olive oil.
Add onion, cook for 2-4 minutes, or until translucent.
Add garlic and cook for a further 30 seconds.
Add zucchini, tofu and sauce, then stir to combine.
Bring to the boil then simmer for 8-10 minutes, stirring throughout.
If the mix becomes dry through-out the cooking process, add a dash of water.
Once cooked, serve up with a freshly stir-fried batch of Tilda brown rice, coriander, avocado and hemp seeds.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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