Veggie Recipe

Prepare tofu

Press the tofu for 10 minutes to remove excess moisture: wrap in paper towels or a clean towel, place a cutting board or plate on top and weigh it with cans. After pressing, cut the tofu into 3/4-inch cubes.

Chop vegetables

Slice the zucchini into half-moons about 1/4-inch thick. Core and slice the bell peppers into 1/2-inch strips. Thinly slice the red onion. Halve the cherry tomatoes. Clean and quarter the mushrooms if large. Mince the garlic and roughly chop the basil.

Measure and set aside olive oil, soy sauce, lemon juice, salt, pepper and red pepper flakes.

Heat 1 tablespoon of olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the tofu cubes in a single layer (work in batches if needed). Cook without moving for 3-4 minutes until golden brown on the bottom, then flip and brown the other sides for 3 more minutes.

Add 1 teaspoon soy sauce to the pan, toss tofu to coat and caramelize for another minute. Remove browned tofu to a plate and set aside.

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and sliced red onion. Sauté for 1-2 minutes until fragrant and the onion starts to soften.

Add the bell peppers, zucchini, and mushrooms. Cook, stirring occasionally, 5-6 minutes until the vegetables are tender-crisp and lightly browned.

Stir in the cherry tomatoes and baby spinach and cook 1-2 minutes until the spinach wilts and the tomatoes warm through.

Return the browned tofu to the skillet. Pour in the remaining 2 teaspoons of soy sauce (or adjust to taste), lemon juice, salt, black pepper and red pepper flakes. Toss everything together gently to combine and heat through for 1-2 minutes.

Taste and adjust seasoning: add more salt, pepper, or a squeeze of lemon if desired. Stir in chopped fresh basil.

Transfer the veggie and tofu mixture to a serving dish. Sprinkle toasted pine nuts and grated Parmesan or vegan alternative on top if using.

Serve warm as a main with rice, quinoa, or crusty bread, or as a hearty side. Leftovers keep well in the refrigerator for up to 3 days.