Tofu, Broccoli and Tomato Baked Potato Topping

This is a nutritious and flavorful baked potato topping that turns everyday ingredients into a great comfort food just right for any day of the week.

Preparation time: 20 minutes, not including time to bake the potatoes.

Makes 4 servings

Ingredients:

½ block of firm tofu (about 8 oz) cut into cubes.
1 small head of broccoli, diced.
¼ of a yellow onion, diced
2 cloves of garlic, peeled and smashed
1 15oz can of diced tomatoes
2 tbs of olive oil
1 tsp of Italian seasoning
½ tsp of oregano
½ tsp of basil
1 tsp of salt
½ tsp of sugar

Preparation:

Set your frying pan on a medium high heat and add the oil
Add the spices, onion and garlic and sauté for a minute.
Add the diced tofu and broccoli then sauté for 2 to 3 minutes.
Add the can of diced tomatoes along with the salt and sugar.
Stir well and cover the pan.
Lower the heat and cook for 4-5 minutes or until the broccoli is tender but not overcooked.

Spoon onto a hot baked potato and serve. This should be enough for 4 large potatoes.