TOFU AND VEGGIE SAUTE
Silken tofu sauteed with fresh mushroom, onion, cabbage and cherry tomatoes in extra virgin olive oil. Seasoned with smoked paprika, garlic and turmeric. Served with fresh cilantro sprigs! A quick, delicious, satisfying dish!
2-3 T. extra virgin olive oil
2 med.-sm. yellow onions, diced
1 lb. button mushrooms, sliced
3 c. sliced cabbage
1 t. salt
freshly ground black pepper
2, 12.3 oz. pkgs. Silken-type tofu, cut into cubes
2 t. garlic powder
2 t. smoked paprika
1 t. turmeric
1 t. additional salt, plus to taste at end
2 c. cut fresh cherry or grape tomatoes
fresh cilantro sprigs for garnish
In extra-large skillet, over medium high heat, melt olive oil. Add onion, mushroom and cabbage all at once. Add 1 t. salt and freshly ground black pepper. Saute till tender.
Add tofu cubes to skillet, then sprinkle cubes with spices and salt, before you fold the tofu into the veggies. Lift with spatula and turn into veggies till tofu colors yellow evenly. Cook, stirring gently, about 5 minutes.
Add tomatoes. Stir into saute, then remove from heat. Adjust for salt.
Plate, garnish with cilantro springs and serve.
Notes: The cilantro acts as contributory flavor and texture components, so don’t leave it out if you can help it.
There’s no need to cook the tomatoes after stirred into the saute, since they soften immediately from the heat of the other ingredients.