Tofu stir-fry with mushrooms and bell pepper on lettuce, with Dijon mustard

Ingredients (Serves: 2)

• Firm tofu440 g
• Button mushrooms200 g
• Bell pepper200 g
• Iceberg lettuce150 g
• Garlic6 g
• Onion70 g
• Olive oil20 g
• Dijon mustard24 g
• White wine vinegar16 g
• Dried oregano2 g
• Pumpkin seeds (optional)20 g
• Mozzarella (optional)60 g

Method

1. 1

   Cut the tofu into cubes, slice the mushrooms, cut the bell pepper into strips and slice the onion; chop the garlic. Shred the lettuce into fine strips.

2. 2

   Heat the olive oil in a large frying pan and fry the tofu for 6-8 minutes, turning it, until golden. Take it out of the pan.

3. 3

   In the same pan, fry the onion, bell pepper, mushrooms and garlic with the oregano for 8-10 minutes. Return the tofu, add the mustard and the vinegar and cook for 2 minutes.

4. 4

   Serve on the lettuce and finish with the crumbled mozzarella and the pumpkin seeds.

Nutrition per serving

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