Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon olive oil or 1/4 cup water for water sauté
  • 1 block (14 – 16 oz) organic tofu, firm or extra-firm
  • 1/2 onion, diced
  • 6 oz. mushrooms, sliced
  • 1 cup broccoli florets
  • handful cherry tomatoes, whole or halved (or 1 large tomato, diced)
  • large handful greens (spinach, kale or chard)
  • 1/2 teaspoon turmeric
  • 1/2  teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
  • himalayan salt & pepper, to taste
  • 1 or 2 tablespoons nutritional yeast, optional for a cheesy flavor
  • avocado
  • salsa or Pico de Gallo
  • cilantro, optional
  • sliced green onions, optional

Instruction

  • Drain tofu. No need to press and get it all, we’ll cook it long enough on the stove to remove the remaining moisture. Set tofu aside.
  • : In a skillet or wok, heat oil on medium, add the onions and sauté for 4 minutes.
  • Add tofu: Add tofu to the pan while crumbling chunks between your fingers, cook for 4 minutes.
  • Add veggies & spices: Add the mushrooms, broccoli, tomatoes, cumin, turmeric, garlic powder, salt, pepper and red pepper flakes, cook for 5 minutes.
  • Add leafy greens & ‘nooch’: Add the greens and nutritional yeast, stir and cook until the greens soften and wilt. Remove pan from heat.
  • Serve with salsa, avocado and season more to taste.
  • Serves 3 – 4
  • Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.