1 Tbsp plus 1/2 Tbsp of Safflower Oil (or any oil)
1/4 Cup of Onions (chopped)
1 12 oz package of Firm Tofu, drained and crumbled.
1/2 Tbsp of Paprika
1 1/2 Tbsp plus 1/2 Tbsp of Bragg Liquid Aminos
2 Clove of Garlic, chopped.
1 Medium Tomato, cut into small 1 inch pieces.
1 LB of Green Beans, cut into desired length.
1/2 Tbsp of Filtered Water
In a large pan, put 1 Tbsp of oil in the pan and coat. Carmelized the onions in the pan on medium heat. Next, put the crumbled tofu into the pan on medium-high heat. Mix in the paprika and 1 1/2 Tbsp of Bragg into the tofu. Stir it occasionally until all the moisture is gone and it is lightly brown.
Push the tofu to the side of the pan. I do this so I only have to use one pan, but can use another pan, if preferred. Add 1/2 Tbsp of oil into the pan with the garlic and toss around until the garlic is soften. Add the the tomato pieces and 1/2 Tbsp of Bragg into the pan. Stir it around until the tomato pieces are soften. Then, mix the tofu and tomatoes together. Last, add the green beans with 1/2 Tbsp of filtered water. Stir the ingredients together and cover until the green beans are crisp and tender. Serve with rice.