NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.13 cup cooked quinoa

1 cup Swiss chard

0.5 cup tomato puree

4 tbsp nutritional yeast

1 tbsp hemp hearts

1 tsp garlic powder

1 tsp onion powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with a touch of olive oil.

• 2

  Drain the extra firm tofu and press it between paper towels to remove excess moisture, then crumble it into small pieces in a large mixing bowl.

• 3

  Wash the Swiss chard thoroughly, remove the tough stems, and finely chop the leaves.

• 4

  Heat 1 teaspoon of olive oil in a skillet over medium heat and sauté the chopped Swiss chard until just wilted, about 2-3 minutes.

• 5

  Add the sautéed chard, cooked quinoa, tomato puree, 3 tablespoons of the nutritional yeast, garlic powder, onion powder, sea salt, black pepper, and dried oregano to the bowl with the crumbled tofu.

• 6

  Stir the mixture until all ingredients are thoroughly combined and the tofu is evenly coated in the tomato sauce.

• 7

  Transfer the mixture to the prepared baking dish, smoothing the top with a spatula.

• 8

  Sprinkle the remaining 1 tablespoon of nutritional yeast and the hemp hearts evenly over the top of the casserole.

• 9

  Bake for 20 to 25 minutes until the edges are bubbling and the topping is slightly golden and fragrant.

• 10

  Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.