Tofu and Vegetable Compote
A puree of carrot, celery, cheddar and pepper mixed with stir-fry green string beans and firm tofu.
2 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrots
1 <span class="measurestring" title="stalk large (11"-12" long)">stalk large</span> celery
3/4 cup green beans
100 g firm silken tofu
1/4 cup shredded cheddar cheese
Wash and chop the carrots and celery into a medium bowl.
Add a few table spoons of water. Blend in a food processor or with a suitable mixer.
Chop the tofu into squares and stir-fry in a non-stick pan.
Spray a '0 calorie' vegetable oil spray. Until golden brown and firm. Stir in the green beans and the carrot/celery puree.
Heat for a minute or two and mix in the cheddar cheese. (Vegans skip this step.)
Add spices if necessary, pepper or paprika for example. Some herbs if you see fit.
Serve in a bowl, all mixed together, and enjoy!
in 1 serving of Tofu and Vegetable Compote.
, 35% carbs, 25% protein.
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