Ridzogirl says this is almost as good as pizza! However, it is nothing like pizza, but it has been a favorite with both of my kids for years. I got the original recipe from a cooking school in Westerville, Ohio at least 15 years ago and have been making it ever since. It is a super easy one-skillet recipe; although I do suggest you use a really large skillet.

Sometimes to save space in my skillet, I roast the potatoes in the oven while I do everything else and throw the ingredients all together at the end. Otherwise, I can end up with green beans all over the stove.

Tofu Skillet Supper

• 2 packages (14 ounce) water packed tofu, extra firm
• ¼ cup Braggs Liquid Aminos or low sodium soy sauce
• 8-10 red skin potatoes, diced
• 2 teaspoons oil
• 1 small red onion, diced
• 1 small yellow or orange bell pepper, diced
• 1 teaspoon garlic, minced
• 1 bag (16 ounces) French cut green beans, frozen
• 1 teaspoon salt
• 1 teaspoon Italian seasoning

1. Drain water from tofu and wrap tightly in 2 clean dry dishtowels and let sit for 20-30 minutes, to remove excess moisture.
2. Cut tofu into one-inch cubes and place in a shallow dish. Pour Braggs or soy sauce over the cubes. Allow the tofu to soak for about 10 minutes. This is called marinating.
3. While the tofu is marinating, boil or steam potatoes until a fork can be easily inserted into the potato.
4. Drain tofu and place in a large non-stick skillet over medium high heat. Cook, stirring occasionally until the tofu is lightly browned on all sides. Remove the cubes and set aside.
5. Add oil to the pan with onion, pepper, and garlic. Cook for 3-4 minutes.
6. Add potatoes, green beans, salt, and Italian seasoning. Cook for 10 minutes, stirring occasionally.
7. Stir in tofu and heat through.