Ingredients
- 2 cups lightly packed spinach leaves
- 1 large tomato, quartered
- 1/2 red or yellow bell pepper, quartered
- 1/2 red onion, quartered
- 3 garlic cloves
- 1 (14-ounce) package firm tofu, well drained
- 1/8 teaspoon fine sea salt
Directions
In a food processor, combine spinach, tomato, bell pepper, onion and garlic, and pulse until finely chopped. This can be covered and refrigerated up to 1 day ahead.
Put vegetable mixture in a large skillet and bring to a simmer over medium-high heat. Crumble in tofu and sprinkle with salt. Cook, stirring and breaking up any large chunks of tofu, until most of the liquid has evaporated, about 8 minutes.
Serve warm.
Nutritional Info
Per Serving:
120 calories (60 from fat)
7g total fat
1g saturated fat
100mg sodium
7g carbohydrates
2 g dietary fiber
2g sugar
12g protein
SmartPoints value : 3
