The actual name for this recipe is Garlic Tofu on a Spinach Bed but, um, yeah, that just sounds too pretentious for my taste. Garlic Tofu on Spinach, here you go.
Your Ingredients
1/2 cup vegetable stock, two cups broccoli (the wokly brand is optional), two cups spinach, 1/2 red pepper diced, one tomato diced, one package of firm tofu, two garlic coves diced (I used more because my cloves were small), garlic powder to coat (I ran out of powder so I used salt instead) and black pepper to taste.
Cut tofu into small cubes and coat with garlic powder. I also ran out of garlic salt while cooking so I used celery salt as well. Improvisation, my loves, improvisation. Set aside the tofu and heat up the veggie stock. Once it’s boiling, add the diced garlic and tofu. Sprinkle with pepper and continue to turn until tofu is golden. Goooooolden, not yellow or mustard, golden. Once your tofu is goooolden, remove it from the skillet and set aside.
In the same skillet, cook your red pepper, broccoli wokly, and spinach. Add a bit of water to steam the veggies. Once the veggies are tender, add the tomato. Cover until all the liquid has evaporated.
Then create a “bed” on which your tofu can rest and get a good nights sleep.
Willie says “This is some good cookin!”
