Tofu with Artichokes and Mushrooms

10

Meal Items

olive oil

2 tsp, divided

3

firm tofu

7 oz

0

fresh mushroom(s)

1 cup(s), sliced, peeled

0

garlic clove(s)

1 medium clove(s), minced

0

uncooked scallion(s)

1 cup(s), chopped

0

fat free vegetable broth

1 cup(s), low sodium preferred

1

cooked artichoke hearts

1 cup(s)

0

cooked bulgur

1½ cup(s)

6

fresh tomato(es)

½ cup(s), diced

0

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.

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