NUTRITION

SERVINGS

INGREDIENTS

4 oz extra-firm tofu

0.25 medium russet potato

0 cup dry rotini pasta

0 tbsp extra virgin olive oil

2 tbsp nutritional yeast

0.5 cup non-fat plain Greek yogurt

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh lemon juice

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Dice the russet potato into 1/2-inch cubes and toss them with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, bring a pot of water to a boil and cook the rotini pasta according to the package instructions until al dente.

• 5

  Drain the pasta and set it aside in a large mixing bowl.

• 6

  Press the extra-firm tofu with a clean towel to remove excess moisture, then cut it into 1/2-inch cubes.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until crispy on all sides.

• 8

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, garlic powder, onion powder, dried oregano, and lemon juice to create the dressing.

• 9

  Add the roasted potatoes, seared tofu, and fresh baby spinach to the bowl with the pasta.

• 10

  Pour the creamy herb dressing over the ingredients and toss gently until everything is well-coated and the spinach is slightly wilted from the heat.