Tofu with Artichokes and Mushrooms

8
Points® value

Meal Items

olive oil

2 tsp, divided

firm tofu

7 oz

mushrooms

1 cup(s), sliced, peeled

garlic

1 clove(s), minced

scallions

1 cup(s), chopped

vegetable broth

1 cup(s), low sodium preferred

cooked artichoke hearts

1 cup(s)

cooked bulgur

1½ cup(s)

tomato

½ cup(s), diced

Notes

Heat 1/2 tsp oil in nonstick skillet over medium-high heat. Season tofu with salt and pepper and add to skillet, sautéing until brown. Remove tofu and set aside. Sauté remaining oil, mushrooms, garic and scallions until tender. Add broth and return tofu to pan. Add artichoke hearts and simmer until cooked through. Serve over bulgur and top with tomatoes.