A wonderful summer recipe that uses all fresh ingredients that are in season without heating up the house with the oven.
- Cook Time
- Prep Time
- 2 ServingsServings
- 1 bunch greens swiss chard or kale
- 4 ounce mushrooms
- 2 tablespoon olive oil
- 12 ounce extra firm tofu
- 2 medium tomatoes
- 1 can corn
- 1 zucchini or cucumber
- 1/4 cup tomato sauce
A wok works best with this recipe. Wash and cut the greens and mushrooms and sauté until the greens are cooked through and the mushrooms are browned. Keep an eye to make sure the greens and the mushrooms don't stick to the bottom of the pan, if they do, add a bit more olive oil or water.
Add the tofu, chopped tomatoes, corn, zucchini or cucumber and tomato sauce until everything is warmed through. Add salt and pepper to taste.
We served this in a bowl with a ripped up whole wheat tortilla.