Tofu Zucchini Aubergine Stir Fry

Tofu Zucchini Aubergine Stir-Fry: Fresh and Flavourful

Serves: 4

Ingredients

• 1 tablespoon balsamic vinegar
• 2 cloves garlic, crushed
• 4 x 150g firm tofu, cut into 2cm cubes (females)
• 4 x 250g firm tofu, cut into 2cm cubes (males)
• 1 teaspoon extra virgin olive oil
• 3 thin aubergines, thinly sliced diagonally
• 2 zucchini, thinly sliced diagonally
• 100g mange tout, trimmed

For the Basil Pesto:

• 1 cup firmly packed fresh basil
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, crushed
• Salt and pepper
• ¼ cup vegetable stock

Directions

1. Place basil, olive oil, garlic, salt, pepper, and vegetable stock in a food processor and process until smooth. Set aside.
2. Combine 1 tablespoon of the pesto, balsamic vinegar, and garlic in a large glass bowl. Add tofu and toss until well coated. Set aside for 30 minutes.
3. Heat half the oil in a wok over medium heat. Stir-fry tofu for 5 minutes until lightly browned. Remove and return to pesto bowl to coat.
4. Heat the remaining oil in the wok on medium to high heat. Add aubergine and stir-fry for 3 minutes. Add zucchini and cook for a further 2 minutes. Add vegetable stock and cook until the vegetables are tender.
5. Add tofu and remaining pesto and cook until heated through. Add mange tout and cook for 1 minute. Serve immediately.

This Tofu Zucchini Aubergine Stir-Fry is a vibrant, nutritious dish that’s perfect for a quick supper or meal prep. The fragrant basil pesto and balsamic marinade enhances the tofu and vegetables, creating a balanced and flavourful meal. Store leftovers in an airtight container in the fridge for up to 3 days.