NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 tsp avocado oil

0.5 cup cooked brown lentils

0.5 cup cooked chickpeas

3 tbsp nutritional yeast

2 cup fresh baby spinach

1 tbsp lemon juice

1 tbsp hemp hearts

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra firm tofu between paper towels to remove excess moisture and cut into half-inch cubes.

• 2

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

• 3

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

• 4

  Fold in the cooked lentils and chickpeas, stirring for two minutes to heat them through thoroughly.

• 5

  Season the mixture evenly with garlic powder, onion powder, sea salt, and black pepper.

• 6

  Stir in the nutritional yeast and lemon juice, tossing until the legumes and tofu are well coated and a slight crust forms.

• 7

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

• 8

  Transfer the mixture to a shallow bowl and garnish with hemp hearts for a nutty crunch before serving.