NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked brown lentils

0.5 cup cooked chickpeas

6 oz extra firm tofu

2 tbsp nutritional yeast

1.5 tbsp hemp hearts

2 cup baby spinach

1 tbsp lemon juice

0.5 tsp avocado oil

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into small, even cubes.

• 2

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

• 3

  Add the tofu cubes to the skillet and sauté for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.

• 4

  Stir in the cooked lentils, chickpeas, ground turmeric, ground cumin, sea salt, and black pepper.

• 5

  Cook for 3-4 minutes, stirring frequently, until the legumes are heated through and the spices become fragrant.

• 6

  Add the baby spinach to the pan and toss gently for about 1 minute until the leaves are just wilted.

• 7

  Remove the skillet from the heat and stir in the fresh lemon juice and nutritional yeast until well combined.

• 8

  Transfer the mixture to a serving bowl and top with the hemp hearts for added texture and protein.