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Ingredients
- 1 bunch rainbow carrots (about 7), diced into bite size pieces
- 1 bunch asparagus, diced into bite size pieces
- 1 cup olive oil, divided
- 1 onion, small dice
- 1 red pepper, small dice
- 1 green pepper, small dice
- 1 yellow pepper, small dice
- 2 teaspoons cumin
- 1 tablespoon turmeric
- 1 cup nutritional yeast
- 1 tablespoon tomato paste
- 1/4 ¼ cup water
- 14 ounce package of organic extra firm tofu
- 1 bag baby spinach
- 1/2 ½ cup pine nuts, toasted
- sea salt and black pepper
Preparation
Step 1
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Directions
Preheat oven to 425 degrees F. Toss carrots and asparagus with ¼ cup olive oil on a half sheet tray, season with salt and pepper, and roast in oven for about 45 minutes, or until fork tender. Stir and check every 15 minutes. If it looks too dry and crispy add more olive oil.
Sauté onion and tri-colored peppers in a medium pan with 2 tablespoons olive oil over medium/high heat.
Once onions and peppers are soft and slightly browned, add cumin, turmeric, nutritional yeast, and tomato paste. Add more water if sticking to the pan.
Crumble tofu and season again with salt and pepper. If more water is needed so that all tofu is coated in yellow sauce, add 1 tablespoon at a time.
Wilt spinach on top then toss in roasted veggies. Garnish with pine nuts and enjoy!
Directions
Preheat oven to 425 degrees F. Toss carrots and asparagus with ¼ cup olive oil on a half sheet tray, season with salt and pepper, and roast in oven for about 45 minutes, or until fork tender. Stir and check every 15 minutes. If it looks too dry and crispy add more olive oil.
Sauté onion and tri-colored peppers in a medium pan with 2 tablespoons olive oil over medium/high heat.
Once onions and peppers are soft and slightly browned, add cumin, turmeric, nutritional yeast, and tomato paste. Add more water if sticking to the pan.
Crumble tofu and season again with salt and pepper. If more water is needed so that all tofu is coated in yellow sauce, add 1 tablespoon at a time.
Wilt spinach on top then toss in roasted veggies. Garnish with pine nuts and enjoy!