Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil or virgin coconut oil
- 1 clove garlic, minced
- 1 leek (thoroughly washed, halved, and thinly sliced (white and light green parts only))
- 2 cups baby spinach
- 1 small yellow squash (quartered and sliced (about 1 1/2 cups))
- 6 ounces baby bella mushrooms (washed, destemmed, and sliced)
- 14 ounces firm sprouted tofu
- 1 1/2 teaspoons turmeric
- 1 tablespoon nutritional yeast
- 1/2 teaspoon truffle salt or kala namak (i.e., black salt)
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons fresh chives
Instruction
- Add the oil to a large skillet and heat over medium-low. Then, add the garlic, leek, spinach, squash, and mushrooms. Cook for 10-12 minutes or until the veggies are tender.
- Crumble the tofu into the skillet, add in the turmeric, nutritional yeast, truffle salt, salt, and black pepper. Cook for another 5 minutes.
- Turn off the heat and stir in the chives.
- Serve alongside avocado toast, if desired.
