- 30 oz. extra-firm tofu
- 4 cups raw spinach
- 1 cup mushrooms, sliced
- 1 cup zucchini, chopped
- 1 packet Livea Balsamic Vinaigrette Salad Dressing
- 1 Tbsp. fresh rosemary
1. Cut zucchini into small chunks. Place all ingredients in a large, resalable plastic bag. Let ingredients marinate for at least one hour, flipping bag over every 15 minutes to help evenly coat the vegetables and tofu.
2. Heat a skillet over medium heat. Remove tofu from bag, place in bowl, and set aside. Pour the rest of the ingredients into the skillet. Sauté vegetables until tender (8-10 minutes).
3. Add tofu to skillet and cook until the tofu is heated through and lightly browned (2-3 minutes). Remove from skillet.
4. Serve and enjoy!
Per Serving: 1 Lean-1 | 3 Vegetables | 1.5 Extras