Stir Fry Tofu and Veggies

• 1 cup cooked basmati rice
• 1 tablespoon olive oil
• 150g firm tofu, cubed
• Half cup zucchini, diced
• Half cup capsicum, sliced
• One quarter cup eggplant, small cubes
• 1 clove garlic, minced
• 1 handful choi sum or baby spinach
• 1 tablespoon low sodium soy sauce or tamari (note – tamari is made from soybeans and is less salty)
• 1 tablespoon lemon juice
• Black pepper, and chilli flakes as needed
• Chopped handful coriander

1. In a pan, heat olive oil. Pan-fry tofu cubes until golden on all sides. Set aside.
2. In the same pan, add garlic, zucchini, eggplant, and capsicum. Stir-fry 3 to 4 minutes until tender. Add baby spinach.
3. Add in the cooked rice, pan-fried tofu, and your sauce mix – soy sauce or tamari, lemon juice, black pepper and chilli flakes.
4. Toss everything together on medium heat until coated.
5. Serve warm topped with chopped fresh coriander.

Healthy Tip: You can swap tofu with your protein of choice if you prefer (e.g. baked fish, chicken, eggs)

Healthy Tip: Chopped and frozen spinach is an affordable and convenient way to keep spinach on hand at all times.