Tofu with Tomatoes and Balsamic Vinegar

Ingredients

• 0.3 cup balsamic vinegar 
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano canned
• 14 ounce extra tofu firm sliced
• 0.3 teaspoon garlic powder 
• 2  bell pepper green chopped
• 0.5  onion chopped
• 4 servings salt to taste
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Place tofu slices between two clean towels; allow tofu to drain, about 10 minutes.
2. Cut tofu into bite-size pieces and transfer to a bowl. Stir in tomatoes and balsamic vinegar; marinate for 20 minutes.
3. Heat vegetable oil in a large skillet over medium heat; cook and stir bell peppers and onion until just tender, about 5 minutes.
4. Add tofu mixture, garlic powder, and salt. Cover and reduce heat to medium-low; simmer until heated through, about 5 minutes more.