NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked brown lentils

4 oz Extra firm tofu

1 cup Broccoli florets

2 cups Fresh spinach

3 tbsp Nutritional yeast

1 tbsp Coconut aminos

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the extra firm tofu into bite-sized cubes and place them in a steamer basket along with the broccoli florets.

• 2

  Steam the tofu and broccoli for about 5-7 minutes until the broccoli is tender-crisp and the tofu is heated through.

• 3

  In a large mixing bowl, combine the warm cooked lentils with the steamed tofu and broccoli.

• 4

  Add the fresh spinach to the bowl, tossing gently so the residual heat from the other ingredients lightly wilts the leaves.

• 5

  In a small jar or bowl, whisk together the lemon juice, coconut aminos, garlic powder, and nutritional yeast to create a thick, creamy dressing.

• 6

  Pour the dressing over the lentil mixture and toss thoroughly to ensure every ingredient is coated.

• 7

  Season with sea salt and black pepper before serving warm.