2 Servings 12 min Cook
14 Oz Tofu
1/2 Cup chopped Red Onion
1 1/2 Cup sliced Mushrooms
1 1/2 Cup Broccoli
1 Tbsp Olive Oil
2 Tsp, ground Thyme
1 Tsp Garlic Powder
4 Tsp Sea Salt
2 Tbsp Dijon Mustard
2 Cup Spinach
2 Slice regular Multi-Grain Bread
1 Fruit, without skin and seed Avocados
1 Dash Salt
1 Dash Pepper
Drain and slice tofu.
Place slices between a few paper towels or clean dish cloth.
Press it between your hands or press tofu while it lies on a hard surface.
Set tofu aside and start on prepping your vegetables by chopping onion, mushrooms, and broccoli.
In skillet or wok, heat oil over medium high heat.
Sauté onions, mushrooms and broccoli for five minutes.
Add tofu crumbling the between your fingers.
Add the spices and dijon, mix to combine; add spinach and continue to cook over medium high heat, stirring occasionally until spinach starts to wilt, about 5-7 minutes or so.
Using a lid/cover will help the spinach wilt faster.
Remove skillet/wok from heat.
Pair with toast topped with mashed avocado, salt and pepper.
