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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 6 |
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A quick saute of fresh vegetables which are tender and crispy. Pleasing to the eye and tasty on the tongue! Ingredients:
canola cooking spray or canola oil |
1/2 diced yellow onion |
1/2 teaspoon garlic (jar) |
1 cup chicken bouillon |
1/2 cup white wine |
1 stalk celery |
2 yellow squash |
1 medium zucchini |
1 cup green cabbage, sliced |
1/2 lb asparagus |
8 ounces tofu (extra firm) |
1/4 teaspoon pepper (to taste) |
1/4 teaspoon cumin |
1/2 teaspoon dill |
Directions:
1. Rinse and cut up all the vegetables.
2. Slice tofu into bite-sized pieces and drain in a sieve.
3. Lightly spray or oil the fry pan with Canola oil/spray and place the pan over medium high heat.
4. Add onion and garlic and saute for 3 minutes; do not let them burn.
5. Add remaining vegetables but save the asparagus for last.
6. Add chicken bouillion and cooking wine.
7. Cover fry pan.
8. Stir frequently and cook until desired tenderness.
9. Create a circle in the middle of the pan by pushing the vegetables aside.
10. Drop in the tofu and turn as needed.
11. Add asparagus and sprinkle herbs over the vegetables.
12. Enjoy!
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