Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of firm tofu for 20 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat, add the tofu cubes, and stir-fry for 7-10 minutes until golden brown and crispy; remove from the skillet and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same skillet, then add 1 medium thinly sliced red onion and 3 minced garlic cloves, stir-frying for 3 minutes until softened.

4. 4

   Introduce 1 small diced eggplant and 1 medium thinly sliced red bell pepper to the skillet, cooking for 5 minutes until they begin to soften.

5. 5

   Stir in 1 medium diced zucchini, 400 grams of diced tomatoes, and 1.5 teaspoons of Herbes de Provence, mixing well and continuing to stir-fry for another 3 minutes.

6. 6

   Pour in 1/4 cup of dry white wine and bring the mixture to a gentle simmer for 2 minutes, allowing the liquid to slightly reduce.

7. 7

   Return the cooked tofu to the skillet, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, toss gently to combine, and garnish with 2 tablespoons of fresh parsley before serving.