A skillet main dish of sauteed onion, garlic and green beans, mixed with burnt garlic tofu and tomato sauce with Kalamata olive, garlic, mint and oregano!

Makes 4 Mains, 8 sides


1 T. light sesame oil

1 lg. sweet onion, cut ends off, cut in half from end to end, peel both halves, then cut in half again and then into 1/4 inch wide quarter rings

1 t. salt

16 oz. pkg. froz. cut green beans (I used Bird’s Eye brand), thawed

1 T. jarred minced garlic

fresh grind black pepper

In extra-large skillet, over medium-low heat, melt oil. Add onion and salt, then saute, stirring as needed, till translucent and tender.

Add thawed green beans, garlic and black pepper. Stir to distribute evenly and saute over medium-low heat till heated through. Adjust for salt. Set aside.


15.5 oz. can MUTTO brand whole, peeled tomatoes in puree, empty into bowl and cut into smaller pieces

1/2 t. minced dried mint

1/2 t. minced dried oregano

1 t. jarred minced garlic

2 T. liquid from Kalamata olive jar

14 sm. pitted Kalamata olives, chopped coarsely

salt to taste

fresh grind black pepper to taste

In medium bowl mix all sauce ingredients. Stir well and set aside.

  • These tomatoes taste salt-free, so I added more salt than usual.
  • If you used 15 oz. diced tomatoes in liquid, then add 2 T. tomato paste to the liquid and stir till creamy smooth.


2 T. light sesame oil

1 T. jarred minced garlic

19 oz. pkg. soft water-packed tofu, rinsed and patted dry with towel, then cut into 1/2 inch cubes

1 t. salt plus to taste

fresh grind black pepper

In extra-large clean skillet, melt oil in one spot in the pan (no need to swirl it yet).

Place the garlic into the oil and cook till it browns in about 50 percent of the cuts, pan should be smoking a bit.

Now swirl half-burnt garlic around pan in the oil, evenly distributing it.

Add 1 t. salt to the oil, swirl.

Add all tofu cubes at once, lifting and turning over with pancake flipper till coated tan color from the burnt garlic.

Salt again to taste, pepper to taste, then continue to cook on medium-low heat, stirring every few minutes for about 10 minutes.

Add SAUCE to cooked tofu, stirring to evenly coat. Salt to taste, then cook on medium-low heat till most liquid evaporates.

Add green bean and onion mixture to tofu. Fold over with flipper to evenly dispersed. Heat till very hot. Adjust salt again if needed.

Serve as main or side dish.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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