Niçoise Tofu Skillet Supper

 

2

tablespoons olive or vegetable oil

1/2

cup coarsely chopped red onion

4

to 5 small red potatoes, sliced (2 cups)

1

cup Cascadian Farm® Organic frozen cut green beans (from 16-oz bag)

1/2

teaspoon Italian seasoning

1/2

teaspoon garlic salt

1/2

package (14-oz size) firm tofu, cut into 1/2-inch cubes

2

plum (Roma) tomatoes, thinly sliced

1

hard-cooked egg, chopped

• 1 In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in potatoes; reduce heat to medium-low. Cover; cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
• 2 Stir in beans, Italian seasoning and garlic salt. Cover; cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light golden brown.
• 3 Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.