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From Farm Where Life is Good
<p>A wonderful and simple recipe to take advantage of the moment when all of the summer produce is coming into season. It is flexible enough to be used as a stand-alone or a side. If you haven’t tried polenta, you should!</p>Source: An amalgamation (Entered by Lara Rasmussen Anderson)
Serves: depends 2-4
2 Tbsp olive oil
1/2 cup onion, diced
1 bell pepper, diced
2 cloves garlic, minced
4 cups zucchini/yellow squash, 1/4" slice or large dice
1 cup corn kernels
1-2 jalapeno, small dice (or small can green chiles)
1 cup fresh tomatoes, diced
salt and pepper to taste
1 cup extrafirm tofu, crumbled and marinated in ¼ cup seasoned rice vinegar, 2 Tbsp olive oil, 1 tsp chili powder, salt/pepper
1/2 cup cilantro
Step by Step Instructions
- Sauté onion in oil over medium heat until soft. Add peppers, garlic, zucchini, corn, jalapeno and tomatoes. Mix well and cover to simmer 10min until squash is tender.
- Season with salt and pepper as desired.
- Add marinated tofu and cilantro, mix and warm thru.
- Serve as a side dish, burrito/taco filling, over prepared polenta.
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