At just 350 calories this can't be beaten!


  • 1 tblsp of olive oil
  • 250 g plain tofu
  • 1 carrot
  • 1 courgette
  • 150 g cabbage
  • 0.5 small onion (approx 50g)
  • 1 cm red chili (or less if you want it less hot)
  • 1 tblsp soy sauce
  • 0.25 cube of vegetable stock melted in 100ml of hot water from kettle
  • turmeric


  • Peel carrots and onion. Cut carrot and courgette in strips and onion into slices.
  • Cut tofu into small cubes with sharp kitchen knife.
  • Add 5ml of oil into the wok. When oil is hot add vegetables (carrots first)
  • stirring frequently.
  • After few minutes add onion, courgette and tofu pieces.
  • Add spices (red chili, soy sauce and turmeric).
  • Put the lid on and let the vegetables and tofu simmer for few minutes until vegetables are al dente.
  • Stir frequently and if the vegetables start sticking to the pot add vegetable stock or hot water from kettle.

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