I'm not sure what makes this Mediterranean, but I needed a name and I use olive oil to sauté -- what could be more Mediterranean than that?? I love this recipe because I can use what I have on hand and improvise as necessary.Prep time: About 10 minutes
Ingredients
Fresh spinach (or frozen, just thaw a bit before you saute and squeeze any extra water out)
1 package of extra-firm organic tofu
1 can of cannellini beans (or any lighter beans you have on hand)
1 tsp. minced organic garlic (I often use the stuff right out of the jar to save time)
1/4 c of chopped mushrooms (optional)
2 tbs. extra-virgin olive oil
Soy sauce (optional)
Rosemary, salt, red-pepper flakes and lemon for seasoning
Cut the tofu into thin rectangles (about 1/4-inch thick) and placed them on a bread towel to pat out extra moisture. Drizzle the tofu squares with soy sauce (you can use any seasoning you like or none at all) and DRY sauté the rectangles, chopping them up into smaller pieces with your spatula to make them easier to cook. Heat until they are browned on each side (about 3 minutes), then add the olive oil, garlic, beans and mushrooms to the pan. Cook a few more minutes, then add the spinach and stir until it just starts to darken. (If using frozen spinach, stir until completely heated.)
Remove from heat and add some spices. I like rosemary and red pepper flakes (to give it a little kick), and a squeeze of lemon juice adds a great flavor. If you eat dairy, you can sprinkle a freshly grated hard cheese like Parmesan on top.
Easy, fast and delicious. I always make more than enough so that I'll have leftovers for lunch the next day.
That looks delicious, although I would have to keep the mushroom out. Anything I eat with mushrooms tastes like one giant mushroom.
That looks/sounds GOOD!! I'll have to try that! I have everything at home right now too! (only I read "chicken" instead of "tofu").... ;)