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14 ounces extra firm tofu
1 cup chopped onion
1 cup chopped bell pepper (any color)
1 teaspoon vegetable oil
10 ounces frozen chopped spinach, thawed and drained
1 teaspoon garlic powder or 4 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
1/4 cup (1 ounce) shredded cheddar cheese


  1. Wash hands with soap and water.
  2. Drain and press tofu to remove extra liquid.  Crumble into a bowl and set aside.
  3. In a medium skillet over medium heat, sauté onion and bell pepper in oil until tender, about 5 to 7 minutes.
  4. Add spinach, garlic, salt and pepper to the skillet.  Stir to combine.
  5. Add tofu and stir until heated through.  Sprinkle cheese over the top.  Serve hot.
  6. Refrigerate leftovers within 2 hours.


  • For more spice, add cumin, chili powder, harissa or hot sauce.  
  • Try with other vegetables, such as zucchini or kale.
  • Try adding cilantro on top for more flavor.
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5 Cups
Prep time:
10 minutes
Cooking time:
10 minutes
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