I cannot stress the first step enough. Dry out the tofu before you cook it or the whole thing turns into a watery and less favorable dish.
Place two paper towels on a small cookie sheet.
Place the tofu in one layer on the paper towels.
Place another two paper towels on top and press down firmly to dry the tofu.
Alternatively you can put the tofu in a clean and dry kitchen towel. Twist the towel closed around it making a ball.
Firmly press on the towel to dry the tofu.
In a large skillet heat the olive oil over medium high heat.
Add the onion, bell pepper and jalapeno pepper.
Saute until the onion starts to turn soft.
Add the rest of the vegetables and tofu and saute. May need to reduce the heat a little here so the spinach has time to wilt.
When the spinach starts to wilt add the seasonings.
Remove from heat. Top with nutritional yeast or cheese and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (102g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 7 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 38.1mg||1 %|
|Potassium 526.6mg||14 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 4g|
|Protein 5.2g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
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