1/2 (16 oz.) pkg. firm tofu
2 sm. leeks
3 carrots, thinly sliced
1 med. onion, diced
1/2 tsp. salt
1-2 tbsp. almond oil

Clean leeks thoroughly by slicing lengthwise and holding under running water, washing each leaf separately. Slice leeks and place in pot with carrots and onion. Saute vegetables for approximately 15 minutes in almond oil. Add salt and drained, diced tofu. Saute 5-10 minutes. Serve warm. Serves 4-6.