Cheesy Potatoes with Tofu and Veggies

• 1 1/2 lbs. red new potatoes
• 2 Tbs. olive oil, divided
• 1 12-oz. pkg. garlic-and-onion-flavored extra-firm tofu, drained and cubed
• 3 small shallots, peeled and sliced (about 1/4 cup)
• 1 clove garlic, minced (about 1 tsp.)
• 2 medium carrots, sliced 1/4-inch thick (about 1 1/4 cups)
• 2 cups fresh sugar snap peas, halved
• 1/4 tsp. dried thyme
• 1 cup shredded cheddar cheese

1. Put potatoes in large pot, cover with salted water and bring to a boil.
2. Reduce heat and simmer 15 minutes, or until tender.
3. Drain, quarter, and set aside.
4. Heat 1 Tbs.
5. oil in nonstick skillet over medium-high heat.
6. Add tofu, reduce heat to medium and cook 8 minutes.
7. Turn tofu with spatula, and add shallots.
8. Cook 6 minutes more, stirring occasionally.
9. Add garlic, and cook 1 minute.
10. Transfer to plate.
11. Add 1/3 cup water and carrots to hot pan, cover and cook 4 minutes.
12. Add peas, cover and cook 2 minutes more.
13. Stir in potatoes, tofu mixture, remaining 1 Tbs.
14. oil and thyme, and cook 1 to 2 minutes, or until heated through.
15. Transfer to serving bowl, and fold in cheese.
16. Serve immediately.

red new potatoes, olive oil, garlic, shallots, clove garlic, carrots, fresh sugar, thyme, cheddar cheese

Taken from www.vegetariantimes.com/recipe/cheesy-potatoes-with-tofu-and-veggies/ (may not work)