Ingredients

• 30 oz Mori-Nu® Silken extra-firm tofu*
• 6 cups (1 large bunch) raw spinach
• 2 cups (18 medium) mushrooms, cut
• 1 cup (1 small) zucchini, cut into chunks
• ¼ cup Newman’s Own® Lighten Up Balsamic Vinaigrette Dressing
• 1 Tbsp fresh rosemary

• 250-350 calories total (including all Lean, Green, and Healthy Fat servings)
• > 10 g fat total (including all Lean, Green, and Healthy Fat servings)
• > 25 g protein

Direction

Cut zucchini into small chunks. Place all Ingredients in a large resealable plastic bag. Let ingredients marinate for at least one hour. Flip bag over every 15 minutes to help evenly coat vegetables and tofu. Heat a skillet over medium heat. Remove tofu from bag, place in a bowl, and set aside. Pour the rest of the ingredients into skillet. Sauté vegetables until tender (8-10 minutes), then add tofu to skillet. Cook tofu until heated through and lightly browned (2-3 minutes). Remove skillet from heat and serve.