Ingredients (use vegan versions):
- 2 small zucchini squash
- 3 tablespoons olive oil
- 4 ounces soft tofu
- salt and pepper
Directions:
Wash and scrape 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
Preparation time: 10 minutes
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