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


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