Tofu Medley

This medley can be served over any whole grain, or noodle.

1 – 16 oz. package tofu, medium firm, cubed (in a separate skillet)
(To drain tofu, place tofu between 2 plates with paper towel underneath,
placing weight on top for about 30 minutes). 
1 tbsp. olive oil
sea salt and black pepper to taste

Saute  cubed tofu in a separate skillet until golden brown on all sides, season with salt and pepper. Set aside.

In another skillet
3 cups brown onions, cubed
2 cups peppers, multi-colored, sliced
1 box mushrooms, washed and sliced
1 tbsp. garlic, fresh, minced
3 cups spinach, fresh, washed and drained
1/2 tsp. olive oil for mixture
season with sea salt and black pepper to taste

1.   Add olive oil, onions and sauté until golden brown.
2.   Add peppers until slightly tender.
3.   Add mushrooms and garlic
4.   When above mixture is al dente, add spinach and mix throughout, shutting off heat.
5.   Drain liquid, and gently mix in tofu.
6.   Re-season if necessary.
7.   Serve hot.

You can also substitute diced potatoes for tofu.