INGREDIENTS
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oil, as needed;
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2 tablespoons nutritional yeast;
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1/2 teaspoon onion powder;
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1/2 teaspoon salt;
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1/2 teaspoon vegan parmesan, optional;
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2 tablespoons water;
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1/2 teaspoon spicy brown mustard;
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1/4 pound extra-firm tofu, drained and cubed (should still be soft when cooked);
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1/2 tablespoon curry powder;
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3-4 cups baby spinach