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
Directions
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
Directions
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.
Note
You
can also substitute diced potatoes for tofu.
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