I have tried a couple times in the past to convert my readers into tofu lovers – with Crispy tofu salad and Vegetarian lasagna. And since I assume I've succeeded in this goal, here's another delicious recipe using the soy bean curd. This is one of my favorite quick lunches or dinners, and I adjust it depending on the vegetables I have in the house – broccoli, peppers and leek are all good choices as well.
I keep things basic with soy sauce to finish, but you can use your own favorite flavors to dress it up. Keep all your vegetables and tofu about the same size for easier eating. I love serving this over couscous, since it takes about five minutes to make, but if i have any quinoa or pasta or rice in the fridge I'll go with that as well.
2 tablespoons canola oil
1 large or 2 medium onions, diced
8-10 ounces mushrooms, sliced
2 medium zucchini, cleaned
1 package firm or extra-firm tofu
2-3 tablespoons soy sauce
salt and pepper