NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils

6 oz extra firm tofu

1 cup broccoli florets

2 cup baby spinach

3 tbsp nutritional yeast

1 tbsp low-sodium tamari

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture and cut into bite-sized cubes.

• 2

  Heat a large non-stick skillet over medium-high heat and add the water and tofu cubes.

• 3

  Sauté the tofu for 5-7 minutes, stirring occasionally, until the edges are lightly golden.

• 4

  Add the broccoli florets to the skillet and cook for an additional 3 minutes until they are tender-crisp.

• 5

  Stir in the cooked brown lentils, low-sodium tamari, lemon juice, garlic powder, onion powder, sea salt, and black pepper.

• 6

  Add the baby spinach and nutritional yeast to the pan, tossing constantly until the spinach is wilted and the yeast creates a savory glaze.

• 7

  Transfer the mixture to a bowl and serve immediately while hot.