Ingredients

• 1/4 cup chopped onion
• 1/4 cup chopped button mushrooms
• 8 oz extra-firm tofu, pressed and chopped into bite-size cubes
• 3 teaspoons nutritional yeast
• 1 teaspoon Braggs liquid aminos or coconut aminos
• 4 cups baby spinach
• 4-5 grape tomatoes, chopped
• cooking spray
• sriracha or another hot sauce, for topping (optional)

Instructions

1. Spray a non-stick skillet with cooking spray and heat over medium heat. Add onion and mushrooms and sauté until onions are translucent and mushrooms have softened (about 2-3 minutes).
2. Add tofu to the skillet. Toss to combine and cook for 1-2 minutes more.
3. Add your nutritional yeast and liquid aminos to the pan. Stir until everything is well coated.
4. Add spinach and tomatoes. Cook for 3-4 minutes longer, until spinach is starting to wilt a tiny bit. Plate, top with sriracha and serve.

Nutritional Information: Serving size: 1/2 | Calories: 202 | Fat: 11g | Carbohydrates: 7g | Sugar: 2g | Fiber: 5g | Protein: 18g