Ingredients
1 container extra firm tofu, pressed
2-3 tbs extra virgin olive oil
1 small sweet potato, diced small (about 1/2 inch)
1 1/2 cup of sliced cremini mushrooms
1/4 yellow onion, small dice
1/2 red bell pepper, diced
1 Roma tomato, diced
2 cloves garlic, minced
2-3 tsp nutritional yeast
Salt & pepper
1/2 tsp thyme
Sprinkle of paprika
1 tsp tamari or soy sauce
Wedge of lemon (1 tsp or so lemon juice)
1/2 cup frozen spinach, thawed in microwave (or use 1-2 cups fresh)
Directions
First, press your tofu. Though I usually don't for most recipes, I've found that this one benefits from getting some of the extra moisture out of it. How, pray tell, do you press tofu? Wrap your tofu block in a clean dish towel and/or lots of paper towels. Them place a plate on top of the block and weight it down with cans. Be sure to check how well you have it balanced, or use a metal pie pan instead. I have broken at least one plate doing this!
Next, heat a large skillet over medium high heat and add your oil. Next add the diced sweet potato and start to brown (5 minutes or so).
While the potato gets some color, finish chopping the rest of your ingredients. Once the sweet potato starts to brown, add your onion, mushrooms and red pepper. Cook, stirring often until the onions are translucent and everything starts to brown slightly. Now add your garlic and crumble your tofu into the pan. Stir to incorporate and then add the Roma tomato, nutritional yeast, salt and pepper, thyme, paprika, tamari and lemon juice.
Cook this mixture for 3-5 minutes until tofu is cooked. Now add your fresh or thawed spinach. If using thawed frozen spinach, squeeze out some of the extra liquid before adding it to the pan. Continue to cook until spinach is heated through.
Serve and eat this awesomeness with some coffee. You can thank me later
