6 ounces silken tofu 170 gr
1/2 teaspoon spoon curry powder 2.5 ml
1/4 teaspoon garlic ( granulated) 1 ml
1/4 teaspoon onion ( granulated 1 ml
1 tablespoon nutritional yeast 15 ml
4- Haves sundried tomato (rehyrated)
2 Asparagus spears
1 hand full of baby spinach
salt & pepper to taste
Rehydrate sundried tomatoes in water.
Slightly drain silken tofu. Then lightly crumble tofu. Sprinkle tofu with curry, garlic, onion and nutritional yeast. Gently toss to combine. Set aside.
Rough chop tomatoes and pepperoncini.
Cut Asparagus into 1/2" pieces.
Heat a skillet to medium, add olive oil to coat bottom. Add asparagus and saute until tender crisp. Add tomatoes and peppers. Cook just until tender, add spinach, Cook until just starting to wilt.
Salt and pepper to taste.
Add a touch more olive oil.
Add tofu and heat thru.