Serves 1

  • 2 tsp olive oil
  • 1/2 package italian herb baked tofu (I used westsoy brand)
  • 4 oz halved grape tomatoes
  • 1/4 red onion, thinly sliced
  • 3 cloves of garlic, minced
  • 3 oz baby spinach leaves
  • splash of balsamic vinegar
  • 1 tsp lemon juice
  • 2 tsp brown sugar
  • pinch of oregano
  • pinch of sea salt
  • 1 oz crumbled goat cheese (I used garlic and herb)

1. Cut the tofu into cubes. Sauteed it in about 2 tsp of olive oil.
2. Toss in the halved grape tomatoes, the sliced red onions, and minced garlic and let it all heat through for about 5 minutes, stirring frequently. You want the tofu to get nice and toasty.
3. Once everything smells like garlic heaven, add the 3 oz of baby spinach with the balsamic vinegar, lemon juice, brown sugar, oregano, and sea salt.
4. Stirred everything up, and continued to cook it on a medium flame until the spinach is lightly wilted.
5. Plate it up, and top with 1 oz of delicious, creamy crumbled goat cheese. Italian Heaven!!

* This dish would also be great with some walnut halves or slivered almonds and/or served on a fluffy bed of whole wheat couscous.