2 servings

Ingredients:
1 tablespoon olive oil
½ small onion, diced
¼ red bell pepper, diced
8 ounces firm or extra firm tofu, drained, patted dry, and crumbled
1 tablespoon nutritional yeast
½ teaspoon fine sea salt
½ teaspoon turmeric
½ bunch lacinato or dinosaur kale, stems removed, shredded
2 Food For Life Ⓡ 7 Sprouted Grains English Muffins, split and toasted
1 small avocado, pitted and sliced

Directions:
1. In a medium skillet warm oil over medium heat. Sauté onion and pepper until softened, 6-8 minutes.
2. In a medium bowl toss tofu with nutritional yeast, salt, and turmeric. Add tofu to skillet and cook, stirring, until warmed through, about 5 minutes more.
3. In a large skillet combine kale and 2 tablespoons water. Bring water to a boil, cover, and steam until kale is wilted, 3 minutes.
4. Divide tofu and kale between 2 English muffin halves and top with avocado and remaining English muffin halves.