Herbed Tofu and Vegetable Saute

by Jennifer

This recipe, adapted from Mollie Katzen’s Still Life with Menu cookbook, is great:  fast, light, fresh, healthy and delicious.

  • 1 large onion, chopped
  • 4 – 6 garlic cloves, depending on size, chopped, divided
  • 1 TBS olive oil
  • 1 tsp coarse sea salt
  • 1 lb. broccoli, cut into florets
  • 8 oz. mushrooms, stems removed or trimmed, sliced
  • 14 oz. package firm tofu, drained, cut into about 1/2” cubes
  • 1 red pepper, finely chopped
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • freshly ground black pepper
  • 1/3 cup grated cheddar cheese

Heat oil in a large, deep skillet over medium heat.  Cook onions, half of the garlic, and salt for 5 minutes, stirring occasionally.

Add broccoli and mushrooms and cook for 5 minutes,

or until the broccoli turns a deeper shade of green.

Add the tofu through pepper and cook, stirring occasionally, for about 5 – 6 minutes, or until the vegetables are just tender.

Add the remaining garlic and cook for another minute or so, then stir in the cheese until it melts and serve.

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