Makes 4 servings
2 tablespoons olive oil
1/2 red onion, chopped
1 small zucchini, chopped
1 cup thinly sliced Baby Bella mushrooms
1/2 carrot, peeled and sliced into thin half moons
4 cloves garlic
1 (14-ounce) block extra firm tofu, crumbled
2-4 cups spinach*
1 teaspoon dried thyme
3/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/3 cup nutritional yeast
1 teaspoon fine grain sea salt
1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, for about 5 minutes until they are softened. Add the zucchini, mushrooms, carrot, and garlic and continue to cook for an additional 3 minutes.
2. Stir in the tofu and spinach and cook, stirring constantly, for about 5 minutes, until the tofu has heated through and is slightly golden.
3. Stir in the thyme, cumin, and turmeric and cook for 2 to 3 minutes, until the spices are fragrant and most of the liquid has evaporated from the skillet.
4. Remove the skillet from the heat and stir in the nutritional yeast and salt. Serve immediately.
*Recipe Notes: If you are a spinach lover, use the full 4 cups! The batch I made for the pictures uses 2 cups, but I personally love it with more!