I'm not a fan of tofu, except for this.
1/2 cup mushrooms, sliced (any kind)
1 tsp extra virgin olive oil (today I used half a teaspoon)
1/2 5 oz package of firm tofu
1/4 tsp: rosemary, parsley, thyme, oregano
2 1 oz. slices low-fat cheese (I used shredded cheddar)
Heat oil on med-high heat and throw in mushrooms for about 3 minutes. Add crumbled tofu on top, then each of the herbs. Cook for 2 minutes on skillet. Add cheese until melted, serve immediately with whole-grain toast or by itself.
Serves 2.
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