1 pound tofu, extra firm, drained, pressed, and diced
1 large potato, diced (Yukon gold works best, but any will do)
1 tablespoon extra virgin olive oil, split
1 baseball-sized onion, diced
1 large carrot, sliced diagonally and thin as a nickle
1 large celery stalk, slice diagonally
1 bell pepper, cleaned and diced (if I have them on hand, I like to use a little green, red, orange, and/or yellow)
1 cup chopped broccoli
1 tablespoon Bragg Liquid Aminos (or low-sodium shoyu/soy sauce)

Mix in a small bowl:
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon cayenne (or more)
1/4 teaspoon fresh ground black pepper

In a non-stick pan, heat 1/2 the olive oil on medium-high and add the diced tofu. Stirring frequently, saute until lightly browned all over and a little crispy, but don't let it burn. Add the spice mixture and saute for another minute. Take the tofu out of the pan into a dish and set aside.

Put the diced potato in a bowl with a little splash of water and cover. Heat in a microwave for 4 to 6 minutes, stirring once or twice. You want it cooked, but not so much it is falling apart. Set aside.

In the same non-stick pan you cooked the tofu in, add the remaining olive oil and heat on medium-high. Add the onion, and saute until translucent and softened. Add the cooked potato and sliced carrot, and continue to saute until the potato starts to brown. Add the celery and peppers, continuing to turn and mix the ingredients until the carrots, celery, and peppers are soft. Return the tofu to the pan and mix thoroughly to distibute the spices. Reduce heat to low, add the broccoli and Braggs/soy sauce. Mix lightly and cover until broccoli is bright green.

Let's eat!

Nutritional information:
recipe makes 6 servings
201 kcal
9.1 g fat
1.3 g saturated fat
0 mg cholesterol
147 mg sodium
19.6 g carbohydrate
4.7 g fiber
14.5 g protein
552 mg calcium