Summer Tofu Skillet with Tomatoes and Bell Pepper

Here's an enticing way to showcase tofu with colorful peppers. It’s a good summer main dish when you want dinner on the table quickly. Serve with a simple cooked grain or potato dish and a big fresh salad.

Recipe Ingredients:

1 tablespoons olive oil (light or extra-virgin, as you prefer)
1 large onion, quartered and thinly sliced
3 each medium green and red bell peppers, or 2 each green, red, and yellow bell peppers, 6 in all, cut into long strips
2 cloves garlic, minced
3 medium ripe, juicy tomatoes, diced
1 (16-ounce) tub firm or extra firm tofu, well-drained and cut into small dice
1 tablespoons minced fresh oregano, or 1/2 teaspoon dried
2 to 3 tablespoons minced fresh parsley or cilantro
1/2 teaspoon natural granulated sugar
Salt and freshly ground pepper to taste

Cooking Directions:

1. Heat the oil in a large skillet. Add the onion and sauté over moderate heat until golden.
2. Stir in the peppers and garlic and cook over medium heat, covered, for 10 minutes, lifting the lid to stir occasionally.
3. Add the tomatoes, tofu, oregano, parsley, and sugar. Cover and cook for another 10 minutes. Season with salt and ground black pepper and serve at once.

Makes 4 to 6 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.