Ingredients
Scale
- 2 blocks (14 oz each) extra-firm tofu, drained and pressed
- 2 cups low-fat cottage cheese
- 2 tablespoons nutritional yeast
- 1 teaspoon ground turmeric (for color and antioxidants)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups fresh baby spinach, roughly chopped
- 1 tablespoon olive oil
- Salt and cracked black pepper to taste
- Optional: Sriracha or red pepper flakes for heat
Instructions
- Start by draining the water from your tofu blocks. Wrap the tofu in a clean kitchen towel or paper towels and place a heavy skillet on top for about 5 minutes to squeeze out excess moisture. Once pressed, use your hands to crumble the tofu into a bowl until it resembles the texture of large curds or scrambled eggs.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the crumbled tofu to the pan. Sprinkle in the nutritional yeast, turmeric, garlic powder, and onion powder. Stir well to ensure every piece of tofu is coated in the golden spices. Sauté for 8-10 minutes, stirring occasionally, until the tofu is slightly browned and any remaining moisture has evaporated.
- Turn the heat down to low. Fold in the chopped baby spinach and stir until it begins to wilt, which should take about 1 minute. Finally, add the cottage cheese to the skillet. Stir gently for 1-2 minutes just until the cottage cheese is warmed through and creates a creamy sauce. Do not overcook at this stage, or the cottage cheese may release too much liquid. Remove from heat immediately.
- Divide the mixture evenly into four meal prep containers. If you are eating it immediately, serve it in a bowl topped with fresh herbs or a dash of hot sauce. For meal prep, let the mixture cool completely before sealing the lids and placing them in the refrigerator.
- Cook Time: 25 minutes