1 small leek , (white and light green part only), thinly sliced
1 lb. trimmed fresh green beans (about 6 cups/1.5 L)
1 pkg. (440 g.) firm tofu , drained, cubed
1 1/2 Tbsp. gluten-free soy sauce
2 cloves garlic , chopped
1/4 tsp. toasted sesame oil (optional)
1/4 cup chopped walnuts
Melt Becel® Vegan margarine in large nonstick skillet over medium heat. Add leeks and cook, stirring occasionally, until leeks are almost tender, about 5 minutes. Add green beans and cook, covered, stirring occasionally, until green beans begin to brown, about 5 minutes.
Stir in tofu, soy sauce, garlic and sesame oil and cook, covered, stirring occasionally, until green beans are crisp-tender, about 5 minutes. Sprinkle with walnuts.