1 package of extra firm organic tofu, rinsed and cubed
1 yellow onion, chopped
2 bell peppers, red and yellow or orange, chopped
1 8 oz. package of sliced baby bella mushrooms or cremini mushrooms
1 bunch of Lacinato Kale washed, de-stemmed and chopped
¼ cup veg broth
2 tablespoons avocado oil
1 tablespoon Braggs Liquid Aminos
The following spices are to taste, but here are my amounts: 1 tsp TJ’s 21 Season Salute, ½ tsp cumin, ¾ tsp turmeric, 1 1/2 tsp garlic powder (or fresh minced garlic), ½ tsp smoked paprika.
2 cups of cooked (with vegetable broth) quinoa or ½ package of Trader Joe’s Harvest Grains Blend (see package for cooking directions—use vegetable broth in place of the water)
Directions: Prepare quinoa or harvest grains per package directions. In a large skillet, add oil, Braggs and onions. Sauté until softened and then add all seasonings. Sauté another 2 minutes and then add the tofu, kale, bell peppers. Keep sautéing and add the vegetable broth as you go to keep it all from sticking. When all vegetables are softened and the tofu is browned (this should take another 12 -15 mins, add the cooked grains and stir around for another minute or so until all is hot. Serve warm in a big bowl and enjoy this one dish meal!
