- 1 onion, diced
- 1/2 zucchini, diced
- 1 roasted red pepper, diced
- 1/2 cup olives, chopped
- 1/8 cup nutritional yeast (optional)
- 1 fresh tomatoes, diced
- some sun-dried tomatoes that have been reconstituted
- Half block of tofu
- 2-3 cloves of garlic, diced
- Olive oil
- Balsamic Vinegar
- Sea salt
Add some olive oil to a skillet and cook the onion (add sea salt here) on med-high heat for about 3 minutes.
Add the garlic and zucchini and cook until the onions and garlic become browned.
Add the remaining veggies and cook for about 1 minute, make sure nothing is sticking to the bottom of the pan.
Add about 2 Tbsp. balsamic vinegar to the pan and mix well.
Crumble the half block of tofu into the pan.
Continue cooking until everything is heated through.
Sprinkle on Nutritional Yeast (if using, in the end I decided that this was so flavorful, I didn't need it) and blend. (this would be great with nice fresh mushrooms too)