Firm tofu (15-16 ounces)
1 onion, diced
8 ounces of frozen spinach (1 cup tightly packed fresh spinach)
1 large Roma tomato, diced
2 teaspoons organic canola oil (optional)
salt and pepper to taste (optional)
Preheat oven to 350oF.
Drain the tofu and wrap in a clean towel (paper towel is fine, we use a clean, white 100% cotton Bistro towel). Lightly squeeze the excess water. Unwrap the tofu block and crumble it into a large bowl. Set the bowl to one side.
Heat an ovenproof skillet (we use cast iron) over medium-high heat.
Add the oil and let it heat until it can be rolled around the pan evenly. Beware it doesn’t get too hot. (You’ll know if this is happening if it becomes watery and starts to smoke. If this happens, let the pan cool. Discard the oil. Start over.)
Alternatively, you may sauté without oil. Cook the onions in their own juices. If they start to stick to the pan add a few tablespoons of water to keep them from sticking.
Sauté the onions until soft.
Add the spinach and sauté until heated thoroughly.
Add the crumbled tofu on top and lightly stir the mixture to incorporate.
Sprinkle the tomato on top.
Place in the oven and bake for fifteen minutes.
Remove pan and stir the ingredients.
Return to the oven and bake for an additional 7 minutes.
Serve right from the pan with your favorite breakfast potatoes and plenty of hot sauce.