Recipe submitted by Kay Lubecke, B.A., M.S. , NSP National Manager


Drain 1 pound tofu.  Cut into ¾ inch cubes.  Put on 2 layers of paper towels and cover with 2 layers.  Press to remove excess moisture.

Saute in large skillet for 5 mins:  2 T. butter, 1/2 onion, chopped.

Add tofu and saute over medium-high heat (400 degrees) for 8-20 minutes or until lightly browned, stirring occasionally.

Add:  2 T. tamari, 1 t. NSP salt and Capsicum to taste

Add 1 pound fresh spinach (or more, if desired) and stir until wilted.  Sprinkle with 2 T. lemon juice.  Serve over cooked spaghetti squash.

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