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Garlic Tofu on Spinach Bed

Hi Everyone ...my first post to this list.  I made this a couple different
ways and
enjoy it... and it's EASY!     Serves 2-3

10.5 oz Mori-Nu Lite (Extra Firm) Tofu
1/2 pound Spinach (I used fresh-frozen vegetables for time savings)
1 Cup Broccoli 
1/2 Cup Red Bell Pepper
1 Tbs Garlic Powder
2 plum Tomatoes (fresh, chopped)
4 Cloves Fresh Garlic (sliced or minced)
Veg Stock  (just enough to braise tofu)
Dry Mustard (about 1/2 tsp)
Black Pepper
2 Tbs Pecans (chopped) [optional]

1)  Cut tofu into 3/4" cubes.  Sprinkle garlic powder over tofu, making sure
to coat all pieces well...set aside.  In a non-stick skillet, heat veg stock
over medium heat, add garlic, then tofu.  Keep turning tufo often to avoid
sticking (add more stock if needed) adjust to medium-low heat.  Sprinkle tofu
with light dusting of dry mustard and pepper.  When tofu is golden, set aside
in bowl or plate (I set it on back of stove to stay warm).

2) In same skillet on medium to low heat add frozen spinach, red peppers, and
broccoli.  Add about 1/2 cup water to help vegetables steam, cover skillet.
 Stir occasionally.  When you can tell vegetables are thawed, add fresh
tomatoes.  When vegetables are all soft and water evaporated, add pecans.
 Stir, and cover for a couple minutes. (I usually turn off heat).

3) Scoop vegetable mixture onto plate and make a "bed".  Add tofu cubes to
top and enjoy.

Note:  I have tried this with many different vegetables, but seem to like
this mix the best.  I have also fried the tofu, preparing it the same way,
but using 1 Tbs Olive Oil instead of veg stock.  I like the veg stock version
just as well.  

Scott in California