Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil 1/2 onion, diced 1 block (14-16 oz.) tofu, firm or extra firm (drained, no need to press) 8 oz. package mushrooms, sliced or quartered (about 1 1/2 – 2 cups) 1 1/2 cups broccoli florets 2 tablespoons dijon mustard 1 teaspoon dried tarragon, optional 1 teaspoon garlic powder himalayan salt & pepper, to taste 2 handfuls fresh spinach 1 – 2 tablespoons nutritional yeast, optional

Preparation

• Instructions In skillet or wok, heat oil over medium heat, add onions and sauté for 4 minutes. Add the tofu, crumbling it between your fingers, and cook for another 3 minutes. Add mushrooms, broccoli, dijon, tarragon, garlic powder, salt and pepper, cook another 5 minutes. Add the spinach and continue to cook over medium heat, stirring occasionally until spinach starts to wilt, about 3 – 5 minutes. Remove from heat. Season to taste, adding the optional nutritional yeast. Serve as you like adding whatever extra spices or condiments you wish. I served mine with toast with avocado butter and fresh fruit on the side for a refreshing touch. Serves 3 – 4 Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.