This was one of the dishes I made to during me vegeterian challenge week – I just didn’t have a chance to add it!

2 Tbsp. olive oil
1/2 onion (I prefer sweets)
1 tsp. minced garlic, or more to taste
1 zucchini – peeled & sliced
2 carrots – peeled & sliced
1-3 cups cooked rice (leftovers work great!)
4 pieces fried tofu, cut in bite-size chunks (I buy these at the Asian Market)
black pepper – to taste
pinch of salt
spicy oregano (mexican oregano works well) to taste
3 eggs

Heat olive oil in a large skillet, and cook the onion & garlic until translucent – about 3-5 minutes.  Add the carrots and zucchini and cook for another 3 minutes.

Add the tofu, rice and spices and cook until warm – about 3 minutes.

Crack the 3 eggs into the pan and stir to coat everything.  Allow the egg to cook, stirring occasionally – around 5 minutes.

Serve and enjoy!

Adding more rice will make it go further, less rice will get you more veggies & tofu in each bowl.  I usually just use whatever leftover rice I have on hand.

BTW, my 6 & 7 year old kids LOVE this!

This sounds so simple – and it is – but it tastes fabulous!

2 Tbsp. olive oil
1 pkg. soft tofu
1 med. head cabbage – savoy or napa work well
3 carrots – shredded
2 cloves garlic

1.5 Tbsp. oyster sauce
water
splash of mirin cooking wine

optional ingredients
1 Tbsp. minced leek

Put the oil in your pan & heat until it’s smoking.
Cube the tofu into 1″ cubes and set aside. Chop the cabbage and set aside. Peel and shred the carrots, mince the garlic and leeks.

When the oil is smoking, add the veggies. Add the oyster sauce, soy sauce and mirin to taste. Add a little bit of water & cover to let it cook down until the veggies are almost wilted. Add the tofu & cook 3-5 minutes more.

Serve with steamed rice.