Sure, how about a recipe for a vegetable and tofu stir-fry with a side of roasted potatoes? Here's what you'll need:

For the stir-fry:

- 1 block of firm tofu, drained and cubed
- 1 small cabbage, chopped
- 2 zucchinis, sliced
- 1 aubergine, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
 -Salt and pepper to taste

For the roasted potatoes:

- 4 medium potatoes, peeled and diced
- 2 tablespoons of vegetable oil
- 1 teaspoon of dried thyme
- Salt and pepper to taste

Instructions:

Preheat the oven to 200°C (400°F).

In a bowl, toss the diced potatoes with 2 tablespoons of vegetable oil, dried thyme, and salt and pepper to taste. Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes or until golden brown and crispy.

While the potatoes are roasting, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and stir-fry for 5-7 minutes or until golden brown and crispy. Remove the tofu from the skillet and set aside.

In the same skillet, add the chopped onion and minced garlic and stir-fry for 1-2 minutes or until fragrant. Add the chopped cabbage, sliced zucchinis, and diced aubergine to the skillet and stir-fry for 5-7 minutes or until the vegetables are tender.

Add the tofu back to the skillet and stir-fry for another minute or two to combine the flavors. Season with salt and pepper to taste.

Serve the vegetable and tofu stir-fry hot with the roasted potatoes on the side. Enjoy!

This recipe is vegetarian and can be made vegan by using a non-dairy substitute for the eggs. It serves 4 people.
spam fails_task lang_mismatch pii not_appropriate hate_speech sexual_content quality toxicity humor helpfulness creativity violence