Hearty Greens and Tofu Scramble Recipe

Ingredients

• ½ large head cabbage, thinly sliced
• ½ red onion, sliced
• 2 large handfuls baby spinach
• 2 garlic cloves, minced
• 8 ounces extra firm tofu
• 12 Kalamata olives

• 2 tablespoons olive oil
• Salt and pepper to taste

1. Wrap the tofu in cheesecloth and top with a tea pot or cast iron pan to press the excess liquid out.
2. In a large bowl, combine the cabbage, onion, garlic, and 1 tablespoon olive oil. Season with salt and pepper and mix well to coat.
3. Heat the remaining olive oil in a large skillet over medium heat.
4. Add the cabbage mixture to the skillet and sauté for 5–7 minutes, until the cabbage is slightly tender.
5. Add the spinach to the pan and reduce heat to low.
6. Using a fork, crumble the tofu into the skillet. Add the Kalamata olives and mix well to combine.
7. Cook for 10–12 minutes, until the tofu is golden brown and the spinach and cabbage are tender.
8. Season with salt and pepper, divide between two plates, and serve.