NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.75 cup cooked brown lentils

0.5 cup shelled edamame

2 tbsp nutritional yeast

1 tbsp hemp seeds

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 tbsp tamari

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Press the extra firm tofu between paper towels to remove excess moisture, then crumble it into small bite-sized pieces.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the crumbled tofu to the skillet and sauté for 5 to 7 minutes until the edges are golden and slightly crispy.

• 4

  Stir in the cooked brown lentils and shelled edamame, cooking for another 3 minutes until the mixture is heated through.

• 5

  Add the fresh baby spinach to the pan and toss continuously until the leaves are just wilted and bright green.

• 6

  Sprinkle the nutritional yeast, tamari, sea salt, and black pepper over the mixture, stirring well to create a light, savory coating.

• 7

  Transfer the mixture to a serving bowl and top with hemp seeds for added texture and nutrition.