NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

6 oz extra firm tofu

1 cup broccoli florets

1 cup fresh baby spinach

2 tbsp nutritional yeast

2 tbsp hemp hearts

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp onion powder

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture and then cut into half-inch cubes.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Add the tofu cubes to the skillet and sear until golden brown and crispy on all sides, which should take approximately 8 minutes.

• 4

  Add the broccoli florets and a tablespoon of water to the skillet, then cover with a lid for 2 minutes to lightly steam the vegetables.

• 5

  Stir in the cooked brown lentils, tamari, garlic powder, onion powder, sea salt, and black pepper.

• 6

  Cook the mixture for another 3 minutes, stirring frequently until the lentils are heated through and the flavors are well combined.

• 7

  Remove the skillet from the heat and fold in the fresh baby spinach, allowing the residual heat to wilt the leaves.

• 8

  Transfer the mixture to a bowl and sprinkle with nutritional yeast and hemp hearts before drizzling with fresh lemon juice.