Beet Root Cream Cheesecake
2 cup kale
1/2 cup red pepper
1/2 cup mushrooms
1/3 cup onion
1 tsp turmeric powder (optional)
1-2 tsp garlic powder
1-2 tsp onion powder
fresh black pepper
1. Use a tofu press to drain liquid or dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
2. While tofu is draining, chop veggies and warm a large skillet over medium heat. Once hot, line your pan with 1/4 cup water or veggie broth. Add veggies, season, and stir. Cook until softened – about 5 minutes.
3. Unwrap tofu and use a fork or your hands to crumble into bite-sized pieces. Sprinkle your tofu into the pan and sauté for about 5-7 minutes, or until tofu is slightly browned.
Soy Free Option – Sub in 1/2 canned of mashed chickpeas per serving instead of tofu.
- Serving Size: 2