Tofu, Mushroom, and Chicken Risotto

A good way to get introduced to tofu — you hardly know it's there!

2 teaspoon oil, olive
1 small garlic, clove, minced
2 cup(s) mushrooms, sliced
1/2 cup(s) tofu, firm, sliced, room temperature
1 1/2 cup(s) rice, brown, cooked, hot (white, basmati, or jasmine rice also work well)
2/3 cup(s) chicken, breast (cooked), sliced (use precooked Perdue or Louis Rich, if desired)
1/4 cup(s) cheese, grated Parmesan
2 tablespoon fresh herbs, chopped, such as basil, parsley, or dill
salt and black pepper, to taste

In a large nonstick skillet, warm the oil over medium heat.
Add the garlic and cook for about 2 minutes. Add the mushrooms and cook for 2 minutes. Add the tofu and cook for 3 minutes, or until the mushrooms soften.
In a large bowl, mix the rice, chicken, cheese, and herbs. Add the tofu mixture and mix well.
Season with salt and pepper.

Serving Size: 2
Amount Per Serving
Calories: 400
Total Fat: 15 g
Saturated Fat: 5 g
Cholesterol:
Sodium: 293 mg
Total Carbohydrate: 38 g
Dietary Fiber: 4 g
Protein: 30 g