Herbed Tofu &
Vegetable Saute

2 servings

This is a light dish, good for lunch. If cooked carefully and with a light hand, the vegetables will get done just to the point where they are still slightly crunchy and their colors bright.

• 1 cup chopped onions
• 2 cloves minced garlic
• 1/2 tablespoon olive oil
• 1/3 teaspoon salt
• 2 cups broccoli flowerettes,
     cut into 1-inch pieces
• 5 mushrooms, cleaned and sliced
• 1/4 pound firm tofu, cut into 1/2-inch cubes
• 1/2 small red bell pepper, coarsely minced
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried thyme
•    coarsely ground black pepper, to taste
•    a small amount of grated lowfat cheddar cheese

In a Wok or large deep skillet, saute onions and 1 clove garlic in olive oil & salt, for 5 minutes, over medium heat, stirring frequently.

Add broccoli and mushrooms, and saute about 5 minutes more - until the green of the broccoli deepens.

Add tofu, red bell pepper, herbs and black pepper. Keep cooking another 8 minutes, or until everything is just tender. (Be careful not to overcook this dish, or it will lose a lot of its charm.) During last 2 minutes, add the remaining 1 clove garlic. If you desire, sprinkle in a little grated cheese at the end and stir until it melts.

Serve with rice or a nice salad

Bon appetit!