Smoky Tofu with Serrano Spiced Zucchini and Spinach

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I whipped up this comforting dish the day following my beloved 49ers’ tragic loss to the NY Giants. The gloomy rainy weather wasn’t helping so I decided I needed something to ease my pain – a giant bowl of spicy tofu.

Smoky Tofu with Serrano Spiced Zucchini and Spinach

In the photograph below you will see everything you need to make this (except for olive oil and salt & pepper.)

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Cut tofu into 1/2 ” triangles. In a large nonstick pan, sauté your tofu in olive oil and season with turmeric, smoke blend and salt and pepper. (I don’t measure but try to season everything evenly.) When the tofu is browned on both sides remove from pan. Add a little more olive oil, 2 or 3 cloves of chopped garlic. When you can start to smell the garlic, add 1 chopped zucchini and 2 small chopped tomatoes. Let that cook for a bit then add 3 heaping handfuls of baby spinach. Season with salt, pepper and a 1/4 cup or so of the serrano salsa. Let the spinach wilt down and the zucchini soften. Serve tofu on top of veggies. Finish with a TBSP or so of crumbled goat cheese and a few leaves of cilantro to garnish (optional.)

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4 thoughts on “Smoky Tofu with Serrano Spiced Zucchini and Spinach

  1. Wow, incredible blog layout! How lengthy have you been blogging for?
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