Ingredients

• Ingredients Scale 1x2x3x 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 To serve avocado salsa or Pico de Gallo cilantro, optional sliced green onions, optional

Preparation

• Instructions 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. Sauté onion: 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 Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.