Ingredients (use vegan versions):
- 1 package (14 oz.) firm tofu
- 4 oz. sliced mushrooms (I use half of a pre-sliced 8 oz. package)
- 1 small can (2.25 oz.) sliced black olives, drained
- 2 Tablespoons chopped sun-dried tomatoes in olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
Directions:
Put the sun-dried tomatoes in olive oil* in frying pan
over medium heat. Crumble the tofu, add to pan & stir.
Add salt & turmeric, stir well. Stir in mushrooms and
drained olives. Cook about 10 minutes on medium heat,
until mushrooms are cooked, stirring occasionally.
Using pre-sliced tomatoes, olives, and mushrooms makes
this dish super-quick and easy to prepare. Add a few
minutes to prep time if you slice your own.
This is a very satisfying, hearty meal. Have it for
breakfast with a slice of whole grain toast and a glass of
orange juice, and it will keep you going strong all
morning. For smaller appetites, divide into 4 portions
and divide all nutrition info in half.
Nutrition Info (approximate):
protein - 20 grams
fat - 22 grams (mostly monounsaturated)
carbohydrate - 19 grams
calcium - 380 mg (if tofu is processed with calcium
sulfate)
iron - 3.5 mg
sodium - 840 mg (leave out added salt to reduce sodium to
250 mg)
*I buy a big jar of sun-dried tomatoes, julienne sliced,
in olive oil. They keep a long time in the fridge and are
great in all sorts of dishes. If you don't have these,
you can slice up "dry" sun-dried tomatoes, and add 1
Tablespoon olive oil.
Serves: 2 (large)
Preparation time: 10 minutes
|
