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  • Genevieve Short

Tofu Crumble

Updated: May 24, 2019


1-16oz pkg. extra firm tofu (sprouted if possible)

1 onion

2 cups fresh spinach

1/2 green pepper

1/2 can garbanzo beans

1/2 cup water

2 tbsp. olive oil

1 tbsp. dried cilantro

1 tbsp. Bragg Aminos

1/4 tsp. cayenne

Rinse tofu and blot dry with a cloth napkin.

Sauté onion in olive oil for 2 minutes before crumbling tofu into pan.

Continue to sauté for about another 5 minutes.

Add green pepper and garbanzo and sauté for 2 minutes.

Add water, cilantro, Bragg Aminos and cayenne and let simmer on medium heat for 10 minutes.

Serve with butternut squash (mashed with vegan butter and a little salt and pepper) or your favorite vegetable.

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