SERVINGS: 2 DIRECTIONS
2 cups kale
2 cloves garlic, minced, separated
12 ounces extra firm tofu, pressed, crumbled 3/4 cup canned kidney beans, rinsed
1 teaspoon low sodium soy sauce
1/4 teaspoon of turmeric
1/4 teaspoon cayenne
1 tablespoon nutritional yeast
1 dash salt
1 dash pepper
4 corn tortillas
NUTRITION INFORMATION PER SERVING
Protein: 27g, Total Fat: 12g, Carbs: 45g, Calories: 377kcal, Fruits: 0 servings, Vegetables: 0.5 servings
1. In a skillet, sauté kale with garlic until thoroughly cooked.
2. Add crumbled tofu, beans, garlic, soy sauce, and turmeric. Stir to combine.
3. Cook for 5-8 minutes and stir occasionally to heat all the way through. Add cayenne to taste.
4. Remove from heat and stir in nutritional yeast, salt and pepper.
5. Serve warm in a tortilla.
Serve with half a cup of grapes. No excuses, if there’s no time to cook, please hit up FLEXEDFOODS CO. For them to hook you up with their yummy prep meals! Ps: this is not an advertisement. This is real shit to help ya out because I care ✨💖✨
