Spicy Tofu & Veggie Stir Fry Served with Mock Mashed Potatoes (Non-Dairy)

Spicy Tofu & Veggie Stir Fry

• 1 – 8 oz. package extra firm tofu
• 3 medium zucchini, sliced into thin 1” strips
• 1 red bell pepper, sliced into bite size pieces
• 1 green bell pepper, sliced into bite size pieces
• 1 medium onion, chopped
• 1 can Rotel tomatoes, drained
• 4 tsp. olive oil, divided
• 4 tsp. minced garlic, divided
• ¼ tsp. crushed red pepper
• ½ tsp. sea salt
• Lots of fresh ground pepper

Place the tofu on a paper towel on a plate and cover with another paper towel. Let drain/dry for 20 minutes. Cut the tofu up into ½ inch squares.

Heat 2 teaspoons olive oil in a 12-inch nonstick skillet over medium high heat. Add 2 teaspoons minced garlic, heat for 45 seconds, until fragrant. Add the tofu and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Transfer the tofu to a clean bowl.

Heat 2 teaspoons olive oil in the skillet and add 2 teaspoons garlic and heat for 45 seconds, until fragrant. Add the zucchini, bell peppers and onions, and cook until tender, about 5 to 7 minutes. Add the Rotel, red pepper flakes, salt & pepper, reduce heat, cover and cook another 3-5 minutes. Add the tofu in with the vegetables and toss until everything is coated with sauce and sizzling hot. Serve immediately.

Mock Mashed Potatoes (Non-Dairy)

• 1 medium head cauliflower
• 2 tablespoon Tofutti Better Than Cream Cheese (if you eat dairy, use regular cream cheese)
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons Earth Balance Organic Buttery Spread (if you eat dairy, use regular butter)

Get water boiling in a large pot.

Clean and cut cauliflower and cook in boiling water for 6 minutes or until well done. Drain well, and pat dry with paper towels - don't let cool.

In a food processor, puree the hot cauliflower with the Tofutti, garlic, salt, pepper and butter, until smooth.

You can transfer into a saucepan and keep warm covered on low if necessary.