Portobello Pineapple Tofu

 

 

 

This recipe is for Santa Maria Mark.  He loves pineapple and I have a a lot in my freezer I need to use up. 
This also takes advantage of summer's bounty. 
Thanks for the veggies Glenn!

This is a quick and easy recipe- start to finish was about 20 minutes.

 

1 1/2 cups sliced onion

1 medium red sweet pepper sliced

1 1/2 cups sliced zucchini

1 medium purple carrot sliced (or a just a regular orange carrot)

2 cups portobello mushrooms, gills and stem removed and cut into bite size pieces

1 cup chopped fresh or frozen pineapple

1 6 ounce package baked tofu (I used Wildwood Aloha flavor), cut into bite size pieces

1/4 cup Trader Joe's Sweet Chili Sauce

 

Note: I remove the gills from the mushroom as they tend to turn everything dark.  Then you have what I call a 'candlelight dish'- a dish better served in dim light so you can't see how unattractive it is.

 

Spray a 12 inch skillet (or a wok) with spray oil.  Add the onion, pepper, zucchini, carrot and mushroom.  Saute for about 5 minutes over medium high heat.

 

Add the pineapple and tofu and saute until they are warm.

 

Add the chili sauce, heat through and enjoy!

 

This makes 2 large servings at 340 calories each.

 

Alternately, you could make this 3-4 servings and serve it over rice or couscous.

 

I like to add a little more chili sauce at the table