1 cup mushrooms, sliced
1/2 cup tomatoes, diced
1 ounce firm tofu, cubed
1/4 tsp dried rosemary (more if desired)
salt to taste
Directions:
Put the mushrooms in a lightly greased skillet with the spices and let sit on medium heat without stirring until the mushrooms are lightly browned and a bit crunchy. Add the tomatoes and tofu, stir together and heat until the tomatoes are tender.
**For a complete meal, serve with 1/2 cup vegetable (zucchini, corn, peas), 1 ounce protein (browned seitan), and 1 serving of grain (cornbread).
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