Firm tofu, drained, cut into 1/2 inch cubes
14 oz (397g)
Fresh spinach, chopped
4 cup(s) (120g)
1 cup cherry tomatoes (149g)
2 tbsp (30mL)
4 dash, ground (1g)
2 dash (2g)
2 tsp (10mL)
In a medium bowl, mix together the tofu, salt, and pepper (feel free to season as you like). Set aside.
Heat the oil in a skillet over medium-high heat. Add the tofu and cook, stirring occasionally, for about 5 minutes until it is lightly browned.
Add the spinach, tomatoes, and lemon juice and stir until the spinach has wilted and the tomatoes are warmed through, about a minute or two.