Ingredients
2
tablespoons olive or vegetable oil
1/2
cup coarsely chopped red onion
4
to 5 small red potatoes, sliced (2 cups)
1
cup frozen cut green beans
1/2
teaspoon Italian seasoning
1/2
teaspoon garlic salt
1/2
package (14-ounce size) firm tofu, cut into 1/2-inch cubes
2
roma (plum) tomatoes, thinly sliced
1
hard-cooked egg, chopped
Preparation
Heat oil in 12-inch skillet over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in potatoes; reduce heat to medium-low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
Stir in green beans, Italian seasoning and garlic salt. Cover and cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light golden brown.
Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.
