Vegan
Tofu and Edamame Succotash
Herb-Roasted Zucchini Wedges
Ingredients
- ½ (14-oz) pkg extra-firm tofu
- 1 Tbsp olive oil, divided
- 1 clove garlic, minced
- 1 ear corn, shucked and kernels removed
- ½ pint grape tomatoes, cut in half
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 cup frozen shelled edamame
- ½ cup vegetable broth
- 1 Tbsp chopped fresh basil
Instructions
- Place tofu on several layers of paper towels. Cover with additional layers of paper towels, and gently press out moisture; let stand 15 minutes. Cut into cubes.
- Cook tofu in ½ Tbsp hot oil in a skillet over medium-high heat 4 minutes or until golden brown, stirring often. Remove from skillet.
- Sauté garlic in ½ Tbsp hot oil in skillet over medium-high heat 1 minute. Add corn, tomatoes, salt, and pepper; sauté 2 minutes.
- Add edamame and broth. Cover and cook 5 minutes or until edamame is tender; uncover and cook 3 minutes or until liquid is evaporated. Stir in tofu and basil just before serving.
Side Dish Ingredients
- 1 zucchini, cut lengthwise into wedges
- 1 tsp olive oil
- ⅛ tsp dried oregano
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet. Bake 15 minutes or until tender, stirring once.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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