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Tofu with Simmered Leeks and Tomatoes

Spring leeks, juicy tomatoes and fresh, fragrant dill combine with tofu to create a tempting, saucy entree. Vegetable broth may be substituted for the wine.

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Spring leeks, juicy tomatoes and fresh, fragrant dill combine with tofu to create a tempting, saucy entree. Vegetable broth may be substituted for the wine.

Servings
serving

Ingredients

  • 1 Tbs. vegetable oil
  • 3 medium leeks (white and light green parts), rinsed well and chopped
  • 1 lb. firm tofu, drained well and diced
  • 2 large or 3 medium tomatoes, diced
  • 1/2 cup pitted sliced green olives
  • 1/4 cup chopped fresh dill
  • 3 Tbs. soy sauce
  • 2 Tbs. dry white wine or sherry
  • 1 Tbs. plus 1 tsp. tomato paste
  • 1 Tbs. rice vinegar
  • 1 tsp. dark sesame oil

Preparation

MEAL PLAN:

Prepare some quinoa or quick-cooking brown rice to serve as a bed of grains for this dish. You can also steam any leftover vegetables from the week, such as asparagus, carrots or peas.

  1. In large nonstick skillet, heat vegetable oil over medium-high heat. Add leeks and cook until tender, stirring often, about 8 minutes.
  2. Stir in remaining ingredients and mix well. Reduce heat to medium and cook, stirring occasionally, until heated through, about 5 minutes. Serve hot.

Nutrition Information

  • Serving Size 4 to 6 Servings
  • Calories 174
  • Carbohydrate Content 14 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 3 g
  • Protein Content 8 g
  • Saturated Fat Content 1 g
  • Sodium Content 19 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g