• 6 oz. firm tofu-lite
• 2 garlic cloves, minced
• 15 ounces salmon fillet, cut into 1/2-inch cubes
• 1 small head broccoli, cut into small florets (about 3 cups)
• 1 small carrot, cut into 1/2-inch cubes (about 1/2 cup)
• 2 celery stalks, cut into 1/2-inch cubes
• 1/4 cup dry white wine
• 1/2 cup skim milk
• 1 1/2 tbsp low-sodium miso
• Freshly ground black pepper

Cut the tofu into 1/2-inch cubes. Coat a large pot with nonstick canola spray and cook the garlic over medium heat. When garlic is lightly browned, add salmon and sauté until each side is golden, approximately 3 minutes.

Add the broccoli, carrot, celery, tofu, and white wine to the salmon. Bring to a boil over high heat. Pour in the milk, bring to a boil again, then reduce heat to very low.

Add miso and stir to dissolve. Cook until liquid is reduced by three-quarters, about 5 minutes. Adjust the seasonings with pepper and serve. Serves 4.