• 14 ounces extra firm tofu
• 1 cup onion, chopped
• 1 cup bell pepper, chopped (any color)
• 1 teaspoon oil
• 10 ounces frozen chopped spinach, thawed/drained
• 1 teaspoon garlic powder or 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 ounce (1/4 cup) cheddar cheese

1. Drain and press tofu to remove extra liquid. Crumble; set aside.

2. In a medium skillet over medium heat, sauté onion and bell pepper in oil until tender, 5-7 minutes.

3. Add spinach, garlic, salt and pepper. Stir to combine.

4. Add tofu; cook and stir until heated through. Sprinkle cheese over the top. Serve hot.

Refrigerate leftovers within 2 hours.