150 gms package extra-firm, tub-style tofu (fresh bean curd), drained and cut into 3/4-inch cubes
1 tablespoon olive oil
½ teaspoon dried Italian seasoning, crushed
1 cup chicken or Vegetable stock or low sodium bullion cube
200 gms diced tomatoes
100 gms sliced fresh button mushrooms
¼ cup fresh or frozen peas, thawed
¼ cup beans
¼ cup chopped red & yellow Capsicum
⅛ cup sliced green olives
½ pinch Shredded cheese
Directions
Place tofu in a resealable plastic bag set in a shallow dish. Add ½ tbsp Olive oil and Italian seasoning. Seal bag; turn to coat tofu. Marinate in the refrigerator 2 to 4 hours.
Coat a pan with ½ tbsp olive oil; heat over medium-high heat. Add undrained tofu; cook 5 to 8 minutes or until tofu is browned, turning once.
Add broth and dicedtomatoes. Bring to boiling. Add the mushrooms, peas and beans; reduce heat. Simmer 5 to 7 minutes or just until vegetables are tender. Stir in the capsicum, and olives; heat through. If desired, top servings with cheese.
