Updated: May 24, 2019
1-16oz pkg. extra firm tofu (sprouted if possible)
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.