Summer Tofu Skillet with Tomatoes and Bell Pepper
Here's an enticing way to showcase tofu with colorful peppers. It’s a good summer main dish when you want dinner on the table quickly. Serve with a simple cooked grain or potato dish and a big fresh salad.
1 tablespoons olive oil (light or extra-virgin, as you prefer)
1 large onion, quartered and thinly sliced
3 each medium green and red bell peppers, or 2 each green, red, and yellow bell peppers, 6 in all, cut into long strips
2 cloves garlic, minced
3 medium ripe, juicy tomatoes, diced
1 (16-ounce) tub firm or extra firm tofu, well-drained and cut into small dice
1 tablespoons minced fresh oregano, or 1/2 teaspoon dried
2 to 3 tablespoons minced fresh parsley or cilantro
1/2 teaspoon natural granulated sugar
Salt and freshly ground pepper to taste
- Heat the oil in a large skillet. Add the onion and sauté over moderate heat until golden.
- Stir in the peppers and garlic and cook over medium heat, covered, for 10 minutes, lifting the lid to stir occasionally.
- Add the tomatoes, tofu, oregano, parsley, and sugar. Cover and cook for another 10 minutes. Season with salt and ground black pepper and serve at once.
Makes 4 to 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.