2 small zucchini squash
3 tablespoons olive oil
4 ounces soft tofu
salt and pepper
Wash the zucchini. Slice the zucchini into thin strips. Add to a skillet with the olive oil. Allow the zucchini to cook over low heat until slightly brown and tender. Be sure to stir so that no sticking occurs. Crumble the tofu over the zucchini, add the salt and pepper. Stir slowly until the tofu is hot and blended well with the zucchini. Serves 2.
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