Cooking Instructions
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Step 1
In a large pot, place
Fresh Baby Spinach (500 g)
,
Black Garlic (1 clove)
,
Himalayan Rock Salt (6 g)
,
Ground Black Pepper (to taste)
, and about 2 cups of
Water (to taste)
.
Step 2
Cover with a lid and bring to a boil, cook on low heat simmering for about 15-20 min or until the spinach is soft. Add the
Nutritional Yeast (6 g)
.
Step 3
Puree with an immersion blender, until spinach turns creamy and smooth.
Step 4
Chop up the
Firm Tofu (120 g)
into 1-inch cubes.
Step 5
Sprinkle with salt and coat each piece in
Gluten-Free Oat Flour (25 g)
then
Gluten-Free Oats (90 g)
.
Step 6
Heat up
Coconut Oil (15 mL)
in a skillet. Once hot, cook the tofu on each side until crispy and golden-brown in color.
Step 7
Serve the spinach soup in a bowl, and top it with tofu and a drizzle of
Extra-Virgin Olive Oil (5 mL)
.
