Ingredients for 2 servings

3 medium carrots

3 medium zucchini

1 yellow bell pepper

6 cocktailtomatoes

1 clove of garlic

400 g tofu

vegetable stock



Salt, Pepper

chili flakes


  • Preheat oven to 200 °C.
  • Peel carrots, clean zucchini and cut off the ends. Cut zucchini and carrots in sticks.
  • Fill in some vegetable stock powder into a plastic bag and add 3–4 tbsp water, zucchini, carrots, pressed out garlic and herbs.
  • Mix all ingredients inside the bag, remove the vegetables, place them on a baking sheet and put into the oven.
  • Cut tofu into cubes and fill into the plastic bag and add vegetable stock, pepper and chili flakes.
  • After 8 minutes add tofu to the vegetables and bake for another 10 minutes.
energy protein fat carbs
Per serving 286 kcal  28 g 8 g 20 g

This photo is provided for illustration only and does not demonstrate the dish cooked under given recipe. Please note that ready-to-eat meal may differ from the one on photo.

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