2 tbsp plant-derived margarine spread
2 cups frozen cut okra
2 cups oyster mushrooms
7 oz extra firm tofu
2 cloves garlic, chopped
2 tbsp yellow miso paste
1/2 cup almonds roughly chopped
In a large pan, warm 1 tbsp of plant-derived margarine spread and stir in the frozen okra. Stir on medium-high heat for a few minutes until okra starts to brown.

Pour okra into a bowl and set aside. Add the remaining tbsp of plant-derived margarine spread to the pan and stir mushrooms and tofu until they begin to brown. Stir in the garlic. Cook about 30 seconds, or until fragrant. Add the okra back to the pan, stir in the miso paste and combine well. Toss in the almonds, then give it one more good stir and remove from heat. Serve over brown rice, quinoa or pasta. Or enjoy on its own!