• 4servings
  • 40minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive or vegetable oil

  2. 1/2 cup coarsely chopped red onion

  3. 4 to 5 small red potatoes, sliced (2 cups)

  4. 1 cup frozen cut green beans

  5. 1/2 teaspoon Italian seasoning

  6. 1/2 teaspoon garlic salt

  7. 1/2 package (14-ounce size) firm tofu, cut into 1/2-inch cubes

  8. 2 roma (plum) tomatoes, thinly sliced

  9. 1 hard-cooked egg, chopped

Instructions Jump to Ingredients ↑

  1. Heat oil in 12-inch skillet over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in potatoes; reduce heat to medium-low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.

  2. Stir in green beans, Italian seasoning and garlic salt. Cover and cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light golden brown.

  3. Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.


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