Tofu Veggie Saute Recipe
1 tbsp. olive oil
1 small onion, chopped or 3/4 medium onion, chopped
1/2 firm tofu package drained and pressed for 1 hour, diced
1 large handful crimini mushrooms, de-stemmed and chopped
1/2 red or yellow pepper, diced
1 small zucchini, diced
1-2 tbsp. Yumm Sauce (from Eugene or homemade)
1 large handful fresh spinach
1 inch cube pepper jack cheese, diced into squares
freshly ground black pepper
Heat olive oil in frypan on medium and add onion and then diced, pressed tofu. Saute until onion starts turning translucent and then add mushrooms. As mushrooms soften and start to release liquid, add pepper and zucchini. After a minute or two, add your yumm sauce and work throughout the dish. Add cheese and let start to melt, and then add your pepper jack cheese. Season generously with pepper (and salt if you think it needs it).

Serve with brown rice or gluten-free toast. Mmmm. Breakfast of champions.