Yield: 4 servings (serving size: 1 cup)

Ingredients:

  • 1 (16-ounce) package spicy tofu, drained
  • 2 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 large garlic cloves, pressed
  • 1 large zucchini, halved lengthwise and cut crosswise into thin slices
  • 1 cup thinly sliced red bell pepper
  • Lemon wedges (optional)

Preparation:

  1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1/2-inch cubes.
  2. Combine 1 tablespoon oil and next 4 ingredients in a medium bowl. Set aside.
  3. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  4. Add tofu, zucchini, and bell pepper; stir-fry 8 to 10 minutes or until tofu is browned and vegetables are crisp-tender.
  5. Add oil mixture; cook 1 minute, stirring gently. Serve with lemon wedges, if desired.
  6. Make-it-faster
  7. Reduce meal prep time by using jarred, prepeeled garlic cloves instead of peeling them yourself.
  8. Look for them in the refrigerated produce section at your supermarket.