-Heat 1 TBS of olive oil in a large skillet.

-Crumble 1 cube firm tofu and add it to the pan.

-Grate 2-4 carrots.

-Chop up 1/2 bunch green onions.

-Add the carrots and the onion to the tofu.

-Cook until vegetables are tender.

-Wash and chop 1-2 large handfuls of snow peas and add.

-Then add some chopped rainbow chard or beet greens along with 2 cloves minced garlic.

-Add a pinch of salt, and then sprinkle with ½ cup sharp cheddar cheese.

-Serve with salsa and sour cream.