This is an adaptation of a partial recipe I found scribbled on a Bi-Lo receipt in a used cookbook I bought. It's one of my very favorite dishes ever, but I'm in love with spinach.

Ingredients

14	oz firm tofu, baked
1/2	cup teriyaki sauce
10	oz (1 package frozen) spinach
2	cups broccoli florets
1/2	cup cashews
1	tbs peanut oil
1	small onion, diced
3	cloves garlic, minced

Directions

1. Cube tofu and pour teriyaki sauce over it in a shallow baking dish. Bake for 30 minutes at 375 degrees. (Adjust time up if you like chewier tofu, down if you like softer.)
   
   
2. Thaw spinach (and broccoli if you are using frozen broccoli). Steam both. The spinach and broccoli should be tender but still a vibrant green color. If they turn an olive drab color they will be nasty, go ahead and throw them out and start over.
   
   
3. Saute cashews, onion, and garlic in peanut oil until onions are translucent. Remove from heat. Mix thoroughly with broccoli and spinach and set aside until the tofu is finished baking.
   
   
4. Pour the whole dish of tofu and teriyaki sauce in with the vegetable mixture and toss until everything in coated in sauce.
   
   
5. Enjoy hot! This dish is often better on day 2 because all of the flavors have had time to mix!
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in iron High in manganese High in magnesium High in phosphorus Very high in vitamin A Very high in vitamin C

Bad points Very high in sodium