Blog Meal Plan Lemon Infused Pan Fried Tofu and Vegetables Lemon Infused Pan Fried Tofu and Vegetables

Lemon Infused Pan Fried Tofu and Vegetables

Name: Lemon Infused Pan Fried Tofu and Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 1 serving
Ingredients: Olive oil - 15 ml (1 tbsp); Zucchini - 160 g; Lemon juice - 15 ml (1 tbsp); Parsley, chopped - 10 g (2 tbsp); Mushroom - 140 g (2 cup); Tofu - 200 g; Cabbage, shredded - 78 g (1 cup)

15 min Keto vegan Dinner Dairy freeGluten freeHigh proteinLactose freeQuick & Easy

498

Calories

31g

Protein

37g

Fat

10g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Olive oil - 15 ml (1 tbsp)
Zucchini - 160 g
Lemon juice - 15 ml (1 tbsp)
Parsley, chopped - 10 g (2 tbsp)
Mushroom - 140 g (2 cup)
Tofu - 200 g
Cabbage, shredded - 78 g (1 cup)

How to make:

Trim the zucchini and slice
Slice the mushrooms and shred the cabbage
Heat a frying pan with olive oil and a tablespoon of water and cook the vegetables until they have softened but the cabbage and zucchini retain a slight crunch
Cut the tofu into bite sized chunks and add to the pan for an additional 2 minutes
Take off the heat, throw in the chopped parsley and lemon juice and serve