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.