NUTRITION

SERVINGS

INGREDIENTS

12 ounces Silken Tofu (Firm)

1/2 cup Canned Chickpeas, rinsed

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1/4 cup diced Red Onion

1/2 teaspoon Ground Turmeric

1/4 teaspoon Kala Namak (Black Salt) or sea salt

PREPARATION

• 1

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 2

  Add the diced red onion and sauté for 3-4 minutes until softened and translucent.

• 3

  Add the rinsed chickpeas to the skillet and use a fork to lightly mash about a third of them to create varied texture.

• 4

  Gently slide the silken tofu into the pan and break it into large chunks with a spatula.

• 5

  Sprinkle the nutritional yeast, ground turmeric, and black salt over the tofu and chickpeas.

• 6

  Stir gently to combine, allowing the tofu to release some moisture and the spices to distribute evenly until the mixture is heated through.

• 7

  Fold in the fresh spinach and cook for 1-2 minutes just until the leaves are wilted and bright green.

• 8

  Serve immediately while hot, garnished with fresh herbs or a crack of black pepper if desired.