Sun-Kissed Tofu & Kalamata Skillet

Ingredients

• 14 oz extra-firm silken tofu
• 2 tbsp extra virgin olive oil
• 1 small yellow onion
• 2 cloves garlic
• 0.5 cup oil packed sun dried tomatoes
• 4 cups baby spinach leaves
• 0.5 cup kalamata olives
• 1 cup cherry tomatoes
• 1 tsp dried basil
• 1 tsp oregano
• 0.5 tsp smoked paprika
• 0.25 tsp turmeric
• 0.5 tsp coarse salt
• 0.25 tsp black pepper
• 2 tbsp parsley
• 1 tbsp lemon juice

Instructions

1. 1Gently press extra-firm silken tofu to remove excess water, then crumble it into small pieces.
2. 2Heat olive oil in a large skillet over medium heat. Sauté diced yellow onion until softened, then add minced garlic, chopped sun-dried tomatoes, dried basil, oregano, smoked paprika, and turmeric. Cook for 1-2 minutes until fragrant.
3. 3Add the crumbled tofu to the skillet. Cook, stirring occasionally, for 5-7 minutes until the tofu is lightly browned and heated through.
4. 4Stir in baby spinach, Kalamata olives, and halved cherry tomatoes. Cook until the spinach wilts, about 2-3 minutes.
5. 5Season with coarse salt and black pepper to taste. Remove from heat, stir in fresh parsley and lemon juice, then serve immediately.