Vegetables and Tofu Skillet Supper

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

Minutes

Total Time

45

Minutes

Makes

4

servings

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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 330mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 6g;
Percent Daily Value*:
    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.