WHAT'S IN IT?
1 Package of extra firm organic tofu sliced into pieced
½ teaspoon olive oil
1 tablespoon diced red bell pepper
1 tablespoon chopped mushrooms
¼ cup of steamed broccoli florets
½ teaspoon yellow curry powder
¼ teaspoon red chili garlic sauce
Black pepper to taste
HOW TO MAKE IT:
Lay sliced tofu in large skillet. Cook the tofu for 2-3 minutes on each side until light brown. Sprinkle a little black pepper, curry powder and chili garlic sauce on the tofu for extra flavor. In a separate pan, combine the olive oil, broccoli, mushrooms and red bell pepper. Stir vegetables on medium heat for 4-5 minutes. Pour vegetables on a plate and top with 4-5 pieces of sautéed tofu. Serve with brown rice or quinoa.