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Categories:Viewed: 163 - Published at: 4 years ago
Ingredients
- 1 1/2 lbs. red new potatoes
- 2 Tbs. olive oil, divided
- 1 12-oz. pkg. garlic-and-onion-flavored extra-firm tofu, drained and cubed
- 3 small shallots, peeled and sliced (about 1/4 cup)
- 1 clove garlic, minced (about 1 tsp.)
- 2 medium carrots, sliced 1/4-inch thick (about 1 1/4 cups)
- 2 cups fresh sugar snap peas, halved
- 1/4 tsp. dried thyme
- 1 cup shredded cheddar cheese
Method
- Put potatoes in large pot, cover with salted water and bring to a boil.
- Reduce heat and simmer 15 minutes, or until tender.
- Drain, quarter, and set aside.
- Heat 1 Tbs.
- oil in nonstick skillet over medium-high heat.
- Add tofu, reduce heat to medium and cook 8 minutes.
- Turn tofu with spatula, and add shallots.
- Cook 6 minutes more, stirring occasionally.
- Add garlic, and cook 1 minute.
- Transfer to plate.
- Add 1/3 cup water and carrots to hot pan, cover and cook 4 minutes.
- Add peas, cover and cook 2 minutes more.
- Stir in potatoes, tofu mixture, remaining 1 Tbs.
- oil and thyme, and cook 1 to 2 minutes, or until heated through.
- Transfer to serving bowl, and fold in cheese.
- Serve immediately.
