As I walked through the market this morning, I was oddly pulled toward the tofu. Seriously…I HAD to have it! And I’m not even a big tofu eater. I am however a huge veggie eater. So naturally, it stands to reason that every now and then, I’ll throw in the assorted vegetarian recipe.
Today’s recipe (and I just got through eating it….fabulous), is Vegetarian Tofu with Bok Choy and Portabella (Which BTW: Websters Dictionary spells both ways…Portobella or Portabella, or considers one version to be the variant of the other ).
What you will need:
Navy Beans (optional)
And if your feeling frisky ~ a glass of red wine….
Start by cubing your tofu. In the past if any holiday was near, I’d shape the tofu to fit. One year instead of cubing, I cut heart shapes. It’s up to you.
Then prepare your veggies for sauteing.
And using two different skillets, saute both the tofu and the veggies in balsamic vinegar and olive oil. This would be the time to add your seasonings. I’m rather fond of garlic and I add it to everything. But add what you want. I also added some cocktail onions to the tofu skillet.
And an assorted mixture of seasoning to the veggies….
Saute the ingredients in both skillets, till done. I like my tofu, with a slight tan….
And serve with a side of Old Navy beans…
Don’t forget the wine!
As always, feel free to modify….the flavor is in the taste buds of the beholder.