Keto & Low-Carb Lean and Green Vegetable Tofu Bowl with Eggs
Apr 6, 2021 | Jump to Instructions
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This Vegetable Tofu Bowl with Eggs recipe is packed full of flavor and a perfect addition to your vegetarian plan options.
About Chris Sloan
My name is Chris Sloan and I, like so many others struggled with my weight for years not realizing the toll being overweight was taking on my body. At the beginning of 2021 I began to take my weight loss efforts seriously and have lost 75 lbs so far on the OPTAVIA optimal weight 5 in 1 Plan! It's been amazing, and while my journey isn't over, I'm well on my way!
When I started I had a hard time finding the top OPTAVIA 5&1 recipes, so I was so inspired to build this website to help compile some of what I felt are the best OPTAVIA recipes around. I'm happy to share it with you as well!
For those not familiar, OPTAVIA is not some fad diet but instead is a program designed to help those who are looking to lose weight make better choices with their health and wellness via better habits.
We've worked hard to make sure that all OPTAVIA 5 and 1 recipes listed are approved for the OPTAVIA optimal weight 5 and 1 plan.
The recipes on this site are intended for the OPTAVIA 5&1 Plan; however, they can easily be adapted to a low carb or keto lifestyle. If you following a ketogenic diet or low-calorie diet you can enjoy many of the recipes found here to help keep you on track for your weight loss efforts.
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Lean & Green Vegetable Tofu Bowl with Eggs Ingredients
- 2 lbs Extra Firm Tofu
- 1/2 tsp Salt (optional)*
- 1/2 tsp Black Pepper
- 2 tsp Canola Oil
- 1 cup Cauliflower Florets
- 2 cup Button Mushrooms Halved
- 1 medium Red Bell Peppers Diced
- 1 cup Yellow Squash Diced
- 1 cup Roma tomatoes Diced
- 11/2 tbsp Fresh Ginger Root Minced
- 2 small Garlic Cloves Minced
- 11/2 tbsp Reduced Sodium Soy Sauce
- 1 tsp Sriracha
- 4 large Eggs
- 1/2 cup Fresh Cilantro Crushed
- 2 tbsp Low Fat Parmesan Cheese
Lean & Green Vegetable Tofu Bowl with Eggs Instructions
- Pat dry the tofu, and cut into cubes. Season with salt (optional) and pepper. In a large pot or wok, heat the 2 tsp. oil over medium-high heat and sear tofu on all sides until golden brown; set aside.
- Add the cauliflower, mushrooms, peppers (seeds removed), squash, tomatoes, ginger(finely minced), garlic, soy sauce, sriracha and 2 cups of water to the pot or wok. Place the tofu on top and bring to a boil over high heat. Once boiling, reduce heat to medium-high and gently cook for 12 to 15 minutes.
- Reduce heat to medium-low and remove all of the vegetables and tofu with a slotted spoon or skimmer into 4 serving bowls, putting an equal amount into each bowl.
- Crack the eggs into the remaining cooking liquid, being careful not to break them. Simmer for 5 minutes. using a slotted spoon, remove the eggs from the liquid and arrange one egg on top of each vegetable and tofu bowl.
- Stir the cilantro (coarsely cut) into the cooking liquid, and pour an equal amount of liquid over each bowl. Sprinkle each bowl with a 1/2 tablespoon of parmesan cheese, and serve hot.
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