From craving to table
Instructions
- 1
Pat the tofu dry and cut into bite-sized cubes. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- 2
Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu from skillet and set aside.
- 3
In the same skillet, add remaining 1 tablespoon olive oil. Add red onion and bell pepper; sauté for 3 minutes.
- 4
Add zucchini and cook for another 3 minutes until veggies start to soften.
- 5
Stir in garlic, oregano, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- 6
Add cherry tomatoes and olives, then return tofu to the skillet.
- 7
Pour in lemon juice and zest; toss everything together and cook for 2-3 more minutes until heated through.
- 8
Remove from heat, sprinkle with fresh parsley, and top with feta (if using). Serve immediately.