- 1/2 T extra virgin olive oil
- 1 block organic tofu
- 1/2 red bell pepper, chopped
- 1/2 large sweet onion, chopped
- 3-4 garlic cloves, minced
- 1/2 cup kalamata olives, chopped
- 1/4 cup sundried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/2 t Italian seasoning
- 1/2 t turmeric
- 2 T nutritional yeast
- salt and pepper to taste
Heat the extra virgin olive oil in a large saute pan over medium heat. Add the onions and cook until the onions are translucent. Add the garlic and the peppers; saute until all the veggies are soft and starting to brown. Cut the tofu into quarters and squeeze out the excess water. Crumble the tofu and add it to the veggies. Add the dried spices and saute until the tofu is hot and the spices have been absorbed. Add the basil, sundried tomatoes, and olives. Cook until heated all the way through. Stir in the nutritional yeast, and serve.
Serving suggestion (pictured above): Serve with nutritional yeast cheesy sauce, spring radishes, heirloom cherry tomatoes, and fresh strawberries! A quick note re. the cheesy sauce: the recipe is VERY VERSATILE! I never measure the ingredients, and I sometimes substitute vegetable broth for the almond milk - it just depends on what I have handy. I used vegetable broth this morning, and the sauce was delish! Enjoy.