1/2 slab extra-firm tofu (about 1 cup)
1 cup fresh spinach
1/2 cup cabbage
1 clove garlic
1 teaspoon mustard (prepared -- I use brown or whole grain)
1 teaspoon Sriracha hot sauce (Asian hot chili sauce)
1 teaspoon olive oil
1/4 teaspoon sesame seed oil
dash onion powder
1/2 teaspoon dried dill
1/2 teaspoon soy sauce
1 teaspoon lemon juice
dash balsamic vinegar
Oil the pan.
Add the tofu (crumbled).
Stir around a bit (5 min).
Add everything else except the lemon juice and veggies.
Stir around another 5 minutes.
Add the cabbage and lemon juice.
Add the spinach. stir about 1 min until spinach is wilted.
You don't have to crush the garlic -- I usually cook with it and don't eat it.
I usually serve it with millet (with a little soy butter on it).
This is SPICY, but really good on a cold day and super quick.