Black Garlic Spinach Soup with Crispy Tofu

In a large pot, place Fresh Baby Spinach (1.1 lb) , Black Garlic (1 clove) , Himalayan Rock Salt (1 tsp) , Ground Black Pepper (to taste) , and about 2 cups of Water (to taste) .

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 (2 Tbsp) .

Chop up the Firm Tofu (4 oz) into 1-inch cubes.

Sprinkle with salt and coat each piece in Gluten-Free Oat Flour (4 Tbsp) then Gluten-Free Oats (1/2 cup) .

Heat up Coconut Oil (1 Tbsp) in a skillet. Once hot, cook the tofu on each side until crispy and golden-brown in color.

Serve the spinach soup in a bowl, and top it with tofu and a drizzle of Extra-Virgin Olive Oil (1 tsp) .