| 16 | 20 | 157 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 5 |
| 2 tsp | Coconut oil |
| 1/2 cup | Yellow onion (minced) |
| 1 clove(s) | Garlic (minced) |
| 2 tsp minced | Ginger root (or 1/2 teaspoon ginger powder) |
| 2 tbsp, minced | Turmeric root (or 1 teaspoon turmeric powder) |
| 1/2 tsp | Black pepper |
| 1/2 cup | Button mushrooms (finely diced) |
| 1/2 cup | Zucchini (finely diced) |
| 1/2 cup | Carrots (finely grated) |
| 1/2 cup | Red bell pepper (finely diced) |
| 1 1/2 cup | Spinach (or collard green or kale; other winter green; finely chopped) |
| 2 tbsp | Cilantro (coriander) (fresh; minced) |
| 454 gm | Tofu, regular, firm |
| 1/4 cup | Nutritional yeast |
| 1/2 tsp | Sea salt, fine |
| 1 tsp | Paprika |
In a medium skillet sauté the onion, garlic, ginger, turmeric, and black pepper in oil over medium-low heat for 2-3 minutes.
While the first few ingredients are sautéing, chop the veggies. Add the veggies and sauté for 5 minutes.
Crumble the tofu and add to veggies along with remaining ingredients. You can use a potato masher to break the tofu up into irregular pieces. Saute for an additional 10 minutes, stirring occasionally.
Add more salt and black pepper to taste. Serve over crisp bread or rye toast.
| Meat Alternative | 0.6 |
| Vegetables | 1.9 |
