NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra-firm tofu

0.25 cup Cooked quinoa

0.25 cup Shelled edamame

2 tbsp Nutritional yeast

1 tbsp Tamari

0 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra-firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Heat a large non-stick skillet over medium-high heat and add the toasted sesame oil.

• 3

  Add the tofu cubes to the skillet and sear for 3-4 minutes per side until they develop a golden-brown crust.

• 4

  Stir in the minced garlic and grated fresh ginger, sautéing for about 30 seconds until the aromatics are fragrant.

• 5

  Add the cooked quinoa, shelled edamame, and tamari to the pan, tossing well to ensure every grain is coated and heated through.

• 6

  Sprinkle the nutritional yeast, sea salt, and black pepper over the mixture and stir to combine.

• 7

  Add the baby spinach to the skillet and toss for 1 minute until the leaves are just wilted and vibrant green.

• 8

  Divide the mixture into a bowl and serve immediately while hot.