From Vegan Diner by Julie Hasson ($19.95, Running Press, 2011)

15 minutes prep time | Serves 4

Ingredients

• 2 tsp extra-virgin olive oil
• 1 small Vidalia onion, diced (1 c)
• 1 red bell pepper, seeded and diced
• ½ cup pitted Kalamata olives, coarsely chopped
• 2 large cloves garlic, pressed
• 1¼
  oz block firm water-packed tofu, drained and lightly pressed
• 1½ Tbsp nutritional yeast flakes
• ½ tsp dried basil
• 1½ tsp dried oregano
• 1½ tsp dried parsley
• 2 cups lightly packed fresh baby spinach
• Fine sea salt and freshly ground black pepper, to taste

Directions

1. In a large skillet, add olive oil and heat over medium-high heat.
2. Add onion, red pepper, olives, and garlic, cooking and stirring for 3 to 4 minutes, or until vegetables have just softened.
3. Crumble tofu into skillet and cook about 5 minutes or so, just until lightly browned.
4. Add nutritional yeast, basil, oregano, and parsley, stirring until tofu is evenly coated.
5. Add spinach, cooking another minute or two, just until wilted. Add salt and pepper to taste. Serve immediately.