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If you can’t find flavored firm tofu (we used Nasoya brand), lightly sprinkle plain firm tofu with garlic powder and/or onion powder, salt and pepper. You can vary the veggies used in this recipe to match your kids’ preferences.
Put potatoes in large pot, cover with salted water and bring to a boil. Reduce heat and simmer 15 minutes, or until tender. Drain, quarter, and set aside.
Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add tofu, reduce heat to medium and cook 8 minutes. Turn tofu with spatula, and add shallots. Cook 6 minutes more, stirring occasionally. Add garlic, and cook 1 minute. Transfer to plate.
Add 1/3 cup water and carrots to hot pan, cover and cook 4 minutes. Add peas, cover and cook 2 minutes more. Stir in potatoes, tofu mixture, remaining 1 Tbs. oil and thyme, and cook 1 to 2 minutes, or until heated through. Transfer to serving bowl, and fold in cheese. Serve immediately.
- Calories 312
- Carbohydrate Content 31 g
- Cholesterol Content 2 mg
- Fat Content 10.5 g
- Fiber Content 4 g
- Protein Content 21 g
- Saturated Fat Content 1.5 g
- Sodium Content 663 mg
- Sugar Content 3 g