This was one of those meals that was last-minute, and included a large variety of foods from the fridge, but it ended up tasting really wonderful so I thought I’d share it.

Step 1: Dice a half an onion and about 3 cloves of garlic and cook in 3 tbsp of olive oil over medium high heat for about 2 minutes, until the onions are just a little soft.

Step 2: Add veggies. You can go wild on this step, use whatever you want or whatever is in your fridge.  I used about 6 ounces of frozen spinach, 3 really large hand fulls of frozen green beans, 2-3 roma tomatoes, chopped, and a half of a fresh eggplant, cut into bite sized pieces.  Season with salt and pepper and whatever other seasonings you like.  Curry would be nice, or whatever fresh herbs you have around (thyme, oregano, etc.)

Step 3: Let this cook over medium heat for about 15 minutes and then taste and correct for seasonings.  The dish may be ready after 15 minutes, it depends on the veggies you use.  When the veggies are close to being done, add some tofu that has been sliced into strops or cubed.  Cook until the tofu is warm and the veggies are to your desired doneness.  This is one of those meals that can be adjusted for how done you like veggies. Some people prefer them to be mushy and have the flavors meld together like a ratatoullie, others would prefer this dish with more crisp veggies.  Serve over brown rice, bulgur or cous cous.