Popcorn Tofu Chikin & Sauteed Veggies

Take firm tofu and cut into small blocks. Heat a thin layer of extra virgin olive oil (or coconut oil) in a large pan on medium heat. Place garbanzo bean flour (see note) in a bag and add the tofu squares, tossing around until they are completely coated. Place each square in the pan, and shake salt and garlic powder over them. Turn heat down just a tad and let cook about 5 minutes per side or until a nice golden brown. Flip over and repeat, adding more oil if necessary.

In a separate pan, sauté onion in a little bit of oil. Once they start to brown, add sliced mushrooms and spinach. Sprinkle salt and garlic powder to taste. Sauté on medium-low heat for about 10 minutes.

I recommend serving this dish over a bed of brown rice or quinoa. I like to spoon the sauteed veggies out first, then the popcorn tofu chikin. Drizzle with magic sauce and top with a generous amount of nutritional yeast. Serve with apple cider soda.

For the magic sauce:
Mix vegan mayo and hot sauce and stir together. I usually add a splash of water to thin it out and make it more saucy. Add more or less Cholula depending on how spicy you want it.

For the apple cider soda:
Pour organic apple cider vinegar into a glass and fill it the rest of the way with filtered water. If you aren’t used to consuming apple cider vinegar, just start with a little bit. It can take some adjusting for your taste buds. If it’s too tart for you, try adding a dash of stevia.

Note: You can find garbanzo bean flour in the bulk foods section of Whole Foods, Central Market, and Natural Grocers.