Rhiannon Lambert
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BUTTERNUT SQUASH AND TOFU STIR FRY

  • icon
    15 minutes
  • icon
    1

Ingredients

  • 100g firm tofu
  • 4 cherry tomatoes, halved
  • A large handful of spinach
  • 40g aubergine, chopped
  • ½ an avocado
  • 100g butternut squash, chopped
  • ¼ red onion, finely chopped
  • 1 tbsp olive oil
recipe
  • icon
    15 minutes
  • icon
    1
recipe

Ingredients

  • 100g firm tofu
  • 4 cherry tomatoes, halved
  • A large handful of spinach
  • 40g aubergine, chopped
  • ½ an avocado
  • 100g butternut squash, chopped
  • ¼ red onion, finely chopped
  • 1 tbsp olive oil

Instructions

  1. Heat the olive oil in a saucepan over a medium heat. Add the onion, butternut squash, aubergine and tomatoes to the pan. Cook for 2-3 minutes.
  2. Cut the tofu into cubes and add to the pan. Continue to cook until the tofu starts to look golden, then add the avocado and spinach. Cook for a few more minutes then remove from the heat and enjoy.

Other Recipes

  • TOFU SALAD WITH COURGETTE RIBBONS AND WALNUTS

  • COCONUT CHICKEN & CHICKPEA CURRY

  • MATCHA & CASHEW PROTEIN BALLS

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