Ingredients

• 1 pound extra-firm tofu, drained and cut into 1/2 inch cubes
• 1 tsp salt, divided
• 3 Tbs olive oil, divided
• 2 cloves garlic, chopped
• 1 large red onion, chopped
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1 zucchini, cut on the diagonal into 1/2 inch pieces
• 2 medium carrots, cut on the diagonal into 1/2 inch pieces
• 2 tomatoes, halved and quartered
• 1 cup beef broth
• 1 Tbs Worcestershire sauce
• Black pepper to taste

Directions

1. Toss the tofu with ½ tsp salt.

2. Heat 2 Tbs oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for 10 seconds and add the red onion. Sprinkle the dried parsley and oregano over the garlic and onion and stir-fry for 2 minutes or until it begins to soften. Add the zucchini, stir-fry for 1 minute, and then add the carrots. Stir-fry for 1 minute, sprinkling with ½ tsp salt, then add the tomatoes. Splash the vegetables with a bit of water or beef broth if they begin to dry out during the stir-frying.

3. Add the tofu. Stir-fry for 1 minute, gently moving the tofu around the pan.

4. Add the beef broth. Stir in the Worcestershire sauce. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes or until heated through. Taste and adjust seasoning, adding black pepper if desired. Serve hot.

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