Okay, here's a quick and simple dish that's nutritious and healthy. And even a total klutz like myself can cook:
One tub Extra Firm Tofu (14 oz)
One can Ro-Tel Original Diced Tomatoes and Green Chilies
One half cup diced onion (I use yellow onion)
One cup sliced mushrooms
Open up the tub of Extra Firm Tofu and drain the water out (down the sink)
Take the Extra Firm Tofu and slice it into 1/2 inch cubes, first by slicing it lengthwise from the side (probably 3, maybe 4 slices). Then turn it upright and slice it the long way. Then slice it again crosswise. Hopefully you haven't totally screwed it up, but it you have it won't matter. Put the Tofu in a 2 quart saucepan.
Take the can of Ro-Tel Diced Tomatoes and Green Chilies and open it up with a can opener. Drain off about half the water and then dump it in with the Extra Firm Tofu that's in the saucepan. Also dump the diced onion and sliced mushrooms in the saucepan.
Turn on the stovetop burner to medium heat and put the saucepan on it. Cook for about 10 minutes, stirring occasionally. There should be enough water in the saucepan from the tofu and the tomatoes to keep it from sticking. If not add just enough water to keep it from sticking.
Serves 2 persons. Serve with some veggies and/or salad on the side, and a little wine or beer, or some other drink. If you're on the wimpy side you can substitute Ro-Tel's Mexican or Ro-Tel's Mild Diced Tomatoes and Green Chilies. Both of them are milder. And if you're a fire-breather and like your food spicy you can add hot sauce and or spice as appropriate, but the Ro-Tel tomatoes have quite a bit of spice by themselves.
Tastes pretty good, and it beats Rachel Ray and her 30 minute meals by about 15 minutes.
One tub Extra Firm Tofu (14 oz)
One can Ro-Tel Original Diced Tomatoes and Green Chilies
One half cup diced onion (I use yellow onion)
One cup sliced mushrooms
Open up the tub of Extra Firm Tofu and drain the water out (down the sink)
Take the Extra Firm Tofu and slice it into 1/2 inch cubes, first by slicing it lengthwise from the side (probably 3, maybe 4 slices). Then turn it upright and slice it the long way. Then slice it again crosswise. Hopefully you haven't totally screwed it up, but it you have it won't matter. Put the Tofu in a 2 quart saucepan.
Take the can of Ro-Tel Diced Tomatoes and Green Chilies and open it up with a can opener. Drain off about half the water and then dump it in with the Extra Firm Tofu that's in the saucepan. Also dump the diced onion and sliced mushrooms in the saucepan.
Turn on the stovetop burner to medium heat and put the saucepan on it. Cook for about 10 minutes, stirring occasionally. There should be enough water in the saucepan from the tofu and the tomatoes to keep it from sticking. If not add just enough water to keep it from sticking.
Serves 2 persons. Serve with some veggies and/or salad on the side, and a little wine or beer, or some other drink. If you're on the wimpy side you can substitute Ro-Tel's Mexican or Ro-Tel's Mild Diced Tomatoes and Green Chilies. Both of them are milder. And if you're a fire-breather and like your food spicy you can add hot sauce and or spice as appropriate, but the Ro-Tel tomatoes have quite a bit of spice by themselves.
Tastes pretty good, and it beats Rachel Ray and her 30 minute meals by about 15 minutes.