In a large pot, place
Fresh Baby Spinach (16 2/3 cups)
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)
Puree with an immersion blender, until spinach turns creamy and smooth.
Chop up the
Firm Tofu (4 oz)
into 1-inch cubes.
Sprinkle with salt and coat each piece in
Gluten-Free Oat Flour (1/4 cup)
Gluten-Free Oats (1/2 cup)
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)