Herb-Crusted Tofu & Briny Olive Skillet

Ingredients

• 14 oz extra firm tofu
• 3 tbsp extra virgin olive oil
• 0.5 medium red onion
• 3 cloves garlic
• 1 medium red bell peppers
• 1 medium yellow bell pepper
• 1 cup cherry tomatoes
• 0.5 cup kalamata olives
• 1 tsp oregano
• 1 tsp dried thyme
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp lemon juice
• 0.25 cup parsley
• 2 cups baby spinach leaves
• 2 tbsp pine nuts
• 2 cups cooked quinoa

Instructions

1. 1Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season cubed tofu with salt and pepper, then sear until golden brown and crispy on all sides. Remove tofu from the skillet and set aside.
2. 2Add the remaining 2 tablespoons of olive oil to the skillet. Sauté red onion, garlic, red bell pepper, and yellow bell pepper for 5-7 minutes until softened.
3. 3Stir in the halved cherry tomatoes, Kalamata olives, dried oregano, and dried thyme. Cook for another 3-5 minutes, allowing flavors to meld.
4. 4Return the seared tofu to the skillet. Add the fresh lemon juice and baby spinach leaves, stirring until the spinach is just wilted.
5. 5Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and toasted pine nuts. Serve immediately with cooked quinoa.