Ingredients
- 1 lb (or whatever you have) firm herbed tofu
- 1 or 2 white button mushrooms or whatever other kind of mushroom you like
- capers
- 1/2 to 1 chopped medium tomato
- a spoonful or so vegetable broth
- a dash of "Spike" or other seasoned salt
- a splash of Bragg''s Liquid Aminos or soy sauce or similar stuff
- a little oil to grease the pan
- any additional veggies you think would go well...
It is highly recommended that you freeze the tofu for a night and then allow it to thaw. This improves the texture and taste considerably. Also pressing the tofu between two cutting boards and adding a heavy book on top can improve things as well.
Start by cutting the tofu into thinnish slices. Cut mushrooms, tomatoes and any other veggies into somewhat uniform sizes. If you use veggies such as brocolli, cauliflower or zucchini, i suggest adding those first and then adding tofu and finally mushrooms and tomatoes. Grease the pan and put the heat on. Once the pan is hot, add tofu and veggies. Let tofu brown, and add season salt, vegetable broth and finally Braggs. Actually, the order shouldn''t matter too much. When I did all this, it was near the end. This should only take a few minutes depending on what kind of vegetables you use.
I''m a college student, and I made this in a rush in my apartment between classes. Throw in whatever you want. I''m not a big onion fan, but I guess if you like those they might add some flavor... or garlic or olives... it''s pretty open ended..
Serves: 2 or 3? depending on how much tofu you use
Preparation time: 15 minutes maybe?