Tofu Primavera

Extra virgin olive oil

1 clove garlic, chopped

1 head broccoli, chopped

1 zucchini, peeled and chopped

1 red pepper, seeded and chopped

Chicken stock

1 block (16-19 ounces) firm tofu, cubed

1 Roma tomato, chopped

2 cups fresh baby spinach

Juice from ½ lemon

Cilantro, chopped

Romano cheese, grated

Heat a thin layer of olive oil in a saute pan (about 2 tablespoons); saute the garlic over medium heat until soft, but do not brown. Add the broccoli, zucchini and red pepper; saute until slightly tender (about 5 minutes) over medium heat. Add a little chicken stock to steam the vegetables.Add the tofu and cook until slightly brown. Stir in diced tomatoes and spinach; cook for 1 minute. Squeeze lemon half over all.Remove from heat. Garnish with cilantro and grated cheese. Serve over steamed brown rice or tossed with whole wheat pasta.Serves six.