1 pound fresh spinach
1 medium red onion, sliced
1 medium tomato, chopped
4 large mushrooms, sliced
1 package (14 ounces) low-fat firm tofu
1 teaspoon light butter
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
Wash and stem spinach.
Drain tofu, squeezing out as much liquid as possible with paper towels. Mash with fork until crumbled.
Melt butter in large saucepan. Add seasonings. Add vegetables to pan and simmer over medium heat, stirring until onion is translucent and spinach is soft. Add tofu and stir.
Cook until heated through. Transfer to a serving bowl.
Makes 4 servings.