Vegetables and Tofu Skillet Supper

This skillet supper has it all- vegetables, tofu and beans blended in a quick meal that’s ready in 45 minutes.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4

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
  • 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
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
330mg
330%;
Total Carbohydrate
31g
31%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
8%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.