*makes approx. 10 servings
Ingredients
3 12oz blocks of firm or extra firm tofu- drained well
1 med onion (finely chopped)
4 large garlic cloves (minced/garlic press)
1/2 cup red bell pepper (chopped) *optional
1 cup fresh asparagus (chopped)
8 oz mushrooms (sliced)
2 TBSP Bills Best Chik'Nish seasoning or other vegan/oil-free chicken-style seasoning
2 tsp onion powder
1 tsp garlic powder
1/4 tsp turmeric
1/4 tsp smoked paprika
salt and fresh ground black pepper to taste
Instructions
After draining the tofu, press between paper towels to remove additional moisture (you do want some moisture left to help incorporate the dry seasonings). Cube the tofu into small cubes. Toss all ingredients (except asparagus and mushrooms) and place in a pre-heated large non-stick skillet. Sauté until seasonings are incorporated, moisture has mostly evaporated and there is a bit of a crust on the tofu. Add asparagus and mushrooms and sauté until tender.