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From Farm Where Life is Good
<p>This is a weekend favorite, either for breakfast or dinner. It packs away lots of vegetables and has such a rich diversity of flavors it satisfies the palate.</p>Source: My brain (Entered by Lara Rasmussen Anderson)
Serves: 2-4 depending on piggyness
1 Tbsp olive oil
1 onion, diced
1 sweet pepper, diced (paprika peppers work nicely)
1 squash/zucchini, sliced or diced
1 tomato, diced
1-2 other vegetables as you please (kale, broccoli, carrot, cauliflower, green bean, mushrooms etc. Add to sauté early if a dense vegetable.
1 # extra-firm tofu, crumbled (just squish it in your fists; cooking is fun!)
1/2 cup soymilk, unflavored
1/2 tsp sea salt
1/4 tsp ground black pepper
1 tsp ground paprika
1 tsp ground tumeric
1 Tbsp fresh or dried parsley, chopped
1-2 sprigs fresh oregano, minced (or 1 tsp dried)
4-5 sprigs fresh thyme, stripped from stem (or ½ tsp dried)
2 cloves garlic, pressed/minced
Step by Step Instructions
- Start the sauté with olive oil and onions on medium heat, then add peppers, then squash, then tomato, then other veggies, then tofu.
- Meanwhile, mix the soy milk and herbs/spices in a small bowl.
- Once the veggies are cooked to your liking, add the seasoning liquid the pan and stir well to coat. Allow to heat thru for 3-4 minutes on medium.
- Serve warm with toast and maybe a patty or two of GimmeLean sausage.
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