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Saute of Chicken with Apples & Leeks

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	Ingredients:

		Ingredients: • 8 slices of browned tofu • 3 teaspoons extra-virgin olive oil, divided • 1/4 teaspoon sea salt • Freshly ground pepper to taste • 2 large leeks, white parts only, washed and cut into julienne strips (2 cups) • 2 large cloves garlic, minced • 1 tablespoon raw cane sugar • 2 teaspoons minced fresh rosemary, or 1/2 teaspoon dried • 1/4 cup apple cider vinegar • 2 firm tart apples, such as York or Granny Smith, peeled, cored and thinly sliced • 1 cup vegetable broth Preparation: 1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Season the tofu with salt and pepper and add to the pan. Cook until browned on both sides, 4 to 5 minutes per side. Transfer to a plate and keep warm. 2. Reduce the heat to low. Add the remaining 1 1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated. 3. Add apples and broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Reduce the heat to low and return the tofu and any juices to the pan. Simmer gently until the tofu is heated through. Serve immediately.

Saute of Chicken
with Apples & Leeks