NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Smoked firm tofu

1.5 cups Oyster mushrooms

2 cups Baby spinach

1 tbsp Full-fat coconut milk

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.5 tsp Extra virgin olive oil

1 tbsp Coconut aminos

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the smoked tofu with a clean towel to remove excess moisture and cut into 1/2-inch cubes.

• 2

  Tear the oyster mushrooms into bite-sized strips and finely mince the garlic clove.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the tofu cubes to the skillet and sear until golden brown and crispy on all sides, approximately 5-7 minutes.

• 5

  Add the oyster mushrooms to the skillet and sauté with the tofu until the mushrooms soften and begin to brown.

• 6

  Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

• 7

  Reduce the heat to medium and pour in the coconut milk, coconut aminos, and nutritional yeast.

• 8

  Stir gently to combine the sauce and simmer for 2-3 minutes until the liquid thickens into a creamy glaze.

• 9

  Fold in the baby spinach and cook for 1 minute until just wilted.

• 10

  Season the mixture with sea salt and black pepper.

• 11

  Transfer the skillet contents to a bowl and garnish with hemp seeds before serving.