How to make
Ingredients
- 2 tbsp (25 mL)Vegetable oil
- 1Red onion, finely chopped
- 1-1/2 cups (375 mL)PC®Cremini Sliced Mushrooms
- 5PC®Steam-Cooked Fingerling Potatoes
- Half pkg (350 g pkg)PC®Blue Menu®Extra Firm Tofu
- 2 cups (500 mL)Thinly sliced stemmed kale
- 1 tsp (5 mL)Salt
- 1/2 tsp (2 mL)Freshly ground black pepper
- 1/2 cup (125 mL)PC®Sliced Sweet Red Peppers
- 1/3 cup (75 mL)PC®Memories Of Tunisia Red Pepper Harissa Sauce
- 2Green onions, thinly sliced
How to make
- Step 1Heat oil in large cast-iron or nonstick skillet over medium-high heat. Add red onion and mushrooms; cook, stirring occasionally, until softened and beginning to brown, 5 to 8 minutes.
- Step 2Add potatoes; cook, stirring frequently, until beginning to brown, about 5 minutes. Add tofu; cook, stirring often, until heated through, 3 to 4 minutes.
- Step 3Add kale, salt and pepper; cook, stirring, until kale is wilted, about 1 minute. Add red peppers and harissa sauce; stir gently to coat. Sprinkle with green onions.
