- 1/2 onion, diced
- 1/2 bell pepper, diced
- 6 mushrooms, sliced
- 1 block extra firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 2 tsp cider vinegar
- 1 tsp turmeric
- 1/2 tsp sea salt
- 1/4 tsp mustard powder
- freshly ground black pepper, to taste
- 1/2 cup fresh salsa
- 2 cups raw spinach leaves
Saute onions, peppers, and mushrooms in a cast iron frying pan until soft.
Add tofu, nutritional yeast, vinegar, turmeric, sea salt, mustard powder, and black pepper.
Cook until excess liquid has evaporated.
Stir in salsa and spinach and heat through just until spinach starts to wilt.