NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked brown lentils

8 oz extra firm tofu

0.13 cup cooked quinoa

1 cup fresh spinach

0.5 cup broccoli florets

2 tbsp nutritional yeast

1 tbsp dijon mustard

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp water

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture and cut into small, even cubes.

• 2

  In a non-stick pan over medium heat, brown the tofu cubes for 8-10 minutes until the edges are golden and crisp without using any oil.

• 3

  Steam the broccoli florets for 3-4 minutes until they are tender-crisp and bright green.

• 4

  In a small bowl, whisk together the dijon mustard, lemon juice, nutritional yeast, garlic powder, sea salt, black pepper, and water to create a smooth dressing.

• 5

  In a large mixing bowl, combine the cooked lentils, cooked quinoa, and fresh spinach.

• 6

  Add the warm browned tofu and steamed broccoli to the bowl.

• 7

  Drizzle the lemon-mustard dressing over the mixture and toss well until the spinach is slightly wilted and everything is evenly coated.