By Dr Nyasha Grace Gogoma

Prep time: 15 minutes

Cooking time: 15 – 20 minutes

Serves 6 – 8

Ingredients:

350g extra-firm herbed tofu, cubed

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

400g green baby marrow, sliced

400g portabellini mushrooms, sliced

3 large carrots, julienned

1 cup vegetable stock

1 teaspoon Italian herbs

Salt and pepper to taste

Instructions:

1. Heat a large heavy-bottomed non-stick pan over medium heat.
2. Add 1 tablespoon of oil to the pan and add the tofu cubes.
3. Gently brown cubes on all sides, then add mushrooms and baby marrows.
4. Add some salt and pepper to help the mushrooms release their liquid.
5. Fry for 5 minutes stirring regularly, then add the remaining vegetables.
6. Season with Italian herbs and add more salt and pepper if necessary.
7. Fry for 5 minutes stirring regularly.
8. Add 1 cup of vegetable stock and simmer for 5 minutes or until baby marrows are cooked through.

Serving suggestion:

Serve beside bulgur wheat, whole grain pasta, brown rice, quinoa and fresh salsa.