1
Drain, rinse, and pat dry tofu. Dice into 1" cubes. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add tofu in a single layer and cook, stirring occasionally, until cooked golden brown. Transfer tofu into shallow dish, and drizzle with balsamic vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper, and toss lightly to blend.
2
Slice carrots and mushrooms into desirably-sized pieces. Mince the garlic cloves. Heat the remaining oil in skillet and cook minced garlic and sliced carrots, stirring occasionally, until carrots just begin to get soft. Add mushrooms and chopped spinach, and cook until they release their juices. Sprinkle flour, remaining salt and pepper over the vegetables, and stir to thicken slightly. Add wine and stir, bringing to a slow boil until wine reduces by about 1/4th.
3
Return tofu to pan until fully warmed again.
This dish is great served over whole wheat penne! Enjoy!
