Herbed Yogurt Tofu Skillet

Ingredients

• 400 g extra-firm tofu, cubed
• 200 g potatoes, diced small
• 150 g pak choi, chopped
• 1 carrot, sliced thin
• 550 ml light stock
• 120 g Greek yogurt with 10 ml lemon juice
• 15 ml chopped mint and 15 ml chopped parsley
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Heat 15 ml olive oil in a deep skillet over medium heat and cook 150 g pak choi, chopped for 2 to 3 minutes until softened.

2. Step 2

   Add 400 g extra-firm tofu, cubed and 200 g potatoes, diced small and stir them together for 30 seconds.

3. Step 3

   Pour in 550 ml light stock and bring the skillet to a gentle boil.

4. Step 4

   Cover the skillet, reduce the heat, and cook it until the grain is tender.

5. Step 5

   Add 1 carrot, sliced thin and cook it for 2 to 3 minutes until just tender.

6. Step 6

   Stir in 120 g greek yogurt with 10 ml lemon juice and season the skillet with salt and black pepper.

7. Step 7

   Finish the skillet with 15 ml chopped mint and 15 ml chopped parsley and spoon it into bowls.