Ingredients (serves 4):

• 24 oz extra firm tofu (I used two packages of Nasoya’s Sprouted Super Firm Tofu)
  • 2 Tablespoons extra virgin olive oil
  • 1/2 Cup dry white wine
  • 1 lemon, juiced
  • 1 teaspoon dried oregano
  • 1 clove of garlic, minced
  • 1 handful fresh parsley, chopped
  • Salt & pepper to taste
• QuickPot Potatoes
  • 1 1/2 lbs baby potatoes (pictured are Yukon Gold), washed
    1 teaspoon smoked paprika
    1 Tablespoon extra virgin olive oil
    2 teaspoons garlic granules
    Salt & pepper to taste
• 1 batch of my  Big Salad with Quinoa & Balsamic Glazed Peppers

Directions:

1. Make sure to scrub your ‘taters!  If you managed to find baby potatoes, no chopping required!  If you didn’t, don’t fret – take out your knife & chop them bite-sized.  Put your potatoes in a large pot and cover with water. Bring to a rapid boil & then lower your heat to medium-high.  Boil your potatoes until they start to become tender (fork test: insert a fork into your potato, if it comes out with ease, they’re done!).
   Drain the water & add the potatoes back into your cooking pot.  Keep your stove on medium-high heat & place your pot back on the stove.  Add in your olive oil, paprika, garlic, and salt & pepper to taste.  Saute your potatoes until golden.  Taste a potato & adjust any seasonings to your liking.
2. Cut your tofu into 1/4 – 1/2 inch thick steaks.  In your frying pan on medium-high, add your oil & minced garlic. Saute for 2 minutes and add your tofu steaks & dried oregano to your pan. Saute on each side for 5-7 minutes on each side, or until golden.  Reduce heat to low-medium and add your white wine & lemon juice.  If you’re in a rush to eat dinner, let your tofu bask in the sauce for at least 5-10 minutes, but I recommend letting your sauce cook down with your tofu, until it is almost absorbed! (Which doesn’t take long, about another 5-10 minutes longer, depending on how high your heat is).  Sprinkle your braised tofu with the fresh parsley.

3. Enjoy eating whole!