Succotash with Tofu

12 oz package of shelled edamame

1 pound extra firm tofu

1-2 tablespoons olive oil

1 onion, peeled and chopped

1 red pepper, seeded and chopped

1 zucchini, chopped

1 summer squash, chopped

2 cups cooked corn (approximately 2-3 ears)

Fill ¾ of a small saucepan with water, and bring it to a boil. Add the edamame, and cook for five minutes. Drain and set aside
Slice the tofu into approximately ¼” slices
Heat a large skillet over a medium-high heat. When it’s heated, add a tablespoon of olive oil, and add the tofu, and cook it until it’s browned, approximately 3-5 minutes per side. Do not over-crowd the pan. You may need to do this in a few batches
When it’s done, remove from the pan, cut it into cubes, and set it aside
Using the same pan, lower the heat to medium, add one tablespoon of olive oil, and the onion and pepper. Cook for five minutes. Add the zucchini and summer squash, and cook for 4-5 more minutes, or until it’s almost cooked through. Add the corn, edamame, and tofu, and cook until everything is heated through. Season to taste with salt and pepper, and serve

Yield: 3-4 servings

NOTES: