It is a mystery to me why I stray from low carb eating. I always lose weight. I always feel better – and I love the food! Now that I have found THM [Trim Healthy Mama] and CAN have “carbalicious” delicacies, I am back in the groove and returning to my favorites. Stir fry zucchini with tofu is one of them.
I usually have this dish for lunch, though it can be a side or even breakfast. It is so easy to make and so tasty. Surely you don’t have to be on a diet to enjoy it but it is nice to know that it is very friendly to any low-carb plan.
Here is how to make it:
Quick Low Carb Tofu Zucchini Stir Fry Recipe
2 T. olive oil
1/4 brick extra firm tofu
1/2 cup zucchini squash cut in bite sized pieces
Garlic powder to taste
Himalayan Pink salt – a sprinkle
1/4 – 1/3 cup shredded mozzarella cheese
Heat oil in non-stick skillet on medium-high.
Drain the water from the tofu.*
Slice 1/4 off the brick of tofu.
*Return the larger part to a plastic container filled with fresh water. Seal and refrigerate for future use.
Press with clean paper towel to get the excess water out.
Cut the tofu in bite-size squares.
Add to the skillet.
Sprinkle with garlic powder and salt.
Toss gently using a spatula.
Add zucchini pieces and continue to lightly turn it so that it doesn’t stick.
When tofu is slightly golden and zucchini softened a bit, top with mozzarella till it melts.
Slide it out of the skillet onto a plate and dig in!
Another amazingly yummy recipe ⇒ Creamy Low-Carb Cheesecake with Buttery Walnuts in a Mug!
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