Italian Inspired Sauteed Vegetables over Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A hearty and flavorful medley of fresh vegetables with tofu and lentils. This recipe is great for the cooler evenings. It's a complete meal. Ingredients:
2 teaspoons olive oil |
1 diced onion |
1 teaspoon diced garlic |
1 cup chicken bouillon |
2 thinly sliced zucchini |
1 sliced yellow squash |
1 (4 ounce) can green chili peppers, mild |
1 (15 ounce) can italian-style diced tomatoes |
2 cups cooked lentils |
6 ounces sliced tofu |
4 ounces fat-free italian salad dressing |
3 cups cooked brown rice |
Directions:
1. Open and drain the tofu. Slice tofu into cubes and put into the Italian dressing to marinate for 1o minutes.
2. Heat olive oil in a large, heavy fry pan. Add the onion and garlic and saute over low-medium heat. Pour in the chicken bouillion and turn up the heat to medium-high. Add in the zucchini, squash, canned tomatoes, chilis, and cover. Allow to gently bubble for 15 minutes.
3. Remove lid and add the lentils and tofu. Continue to cook until sauce is reduced by about half.
4. Serve vegetables over cooked rice.
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