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Spinach & Jalapeño: 2 ways.


So during the chaos of the past few months, the frequency of my food shopping has significantly decreased. Last week I picked up some staples — tofu, spinach, pasta and then grabbed some jalapeños. One night I had a little time so I decided to make a variation of Pasta de Los Angeles. The pasta was filled with spicy, garlicy, lime goodness. Extra jalapeños as a garnish was a must.


A couple days later, using some of the same base ingredients as the pasta, I made a tofu scramble with spinach, jalapeños, scallions & garlic. Mixed with some spices (thyme, cumin, turmeric, paprika), nutritional yeast and nama shoyou, this was a deliciously spicy vegan breakfast. Not my typical picks for tofu scramble add-ins but it tasted amazing (especially with extra hot sauce).

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