Tofu and Vegetable Stack | Marie Callender?s Cornbread

Prep time: 25 minutes Cook time: 15 minutes

per serving: 200 calories; 10 grams protein; 13 grams total fat; 3 grams fiber; 2 grams saturated fat; 13 grams carbohydrates; 13 mgs cholesterol; 53 mgs sodium; 5 WW points plus

Vegetarian $12 Dinners

Tofu with Zucchini and Mushrooms


14 ounces extra firm tofu sliced into 1/2 inch pieces

4 tablespoons olive oil divided

4 teaspoons lemon juice

1/4 cup Italian parsley chopped

coarse salt and freshly ground pepper, to taste

2 zucchini cut into 1/2-inch slices on the diagonal

1 red bell pepper cored and chopped

1 white onion thinly sliced

8 ounces sliced button mushrooms

1 whole lemon(s), cut into wedges

2 cups fresh spinach chopped


Line a plate with paper towels. Place tofu on towels and top with another plate; weigh down with canned goods or a heavy skillet. Whisk together oil, lemon juice, and parsley; season with salt and pepper. Marinate tofu with half of the lemon juice mixture for 5 minutes.
Heat a large skillet to medium-high. Place tofu and juice in skillet and cook until browned. about 3 minutes per side. Remove to a plate; set aside. Add zucchini, red bell pepper, onion and mushrooms and spinach and drizzle with remaining marinade. Sautée until cooked through, about 5 minutes.
To assemble, divide tofu among each plate, then top with vegetables. Serve with lemon wedges.

Marie Callenders Cornbread


1 16-ounce package Marie Callendar cornbread


Prepare according to package instructions.