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1
Take firm tofu and cut into small blocks.
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2
Heat a thin layer of extra virgin olive oil (or coconut oil) in a large pan on medium heat.
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3
Place garbanzo bean flour (see note) in a bag and add the tofu squares, tossing around until they are completely coated.
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4
Place each square in the pan, and shake salt and garlic powder over them.
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5
Turn heat down just a tad and let cook about 5 minutes per side or until a nice golden brown.
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6
Flip over and repeat, adding more oil if necessary.
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7
In a separate pan, saute onion in a little bit of oil.
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8
Once they start to brown, add sliced mushrooms and spinach.
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9
Sprinkle salt and garlic powder to taste.
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10
Saute on medium-low heat for about 10 minutes.
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11
I recommend serving this dish over a bed of brown rice or quinoa.
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12
I like to spoon the sauteed veggies out first, then the popcorn tofu chikin.
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13
Drizzle with magic sauce and top with a generous amount of nutritional yeast.
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14
Serve with apple cider soda.
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15
For the magic sauce: Mix vegan mayo and hot sauce and stir together.
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16
I usually add a splash of water to thin it out and make it more saucy.
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17
Add more or less Cholula depending on how spicy you want it.
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18
For the apple cider soda: Pour organic apple cider vinegar into a glass and fill it the rest of the way with filtered water.
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19
If you arent used to consuming apple cider vinegar, just start with a little bit.
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20
It can take some adjusting for your taste buds.
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21
If its too tart for you, try adding a dash of stevia.
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22
Note: You can find garbanzo bean flour in the bulk foods section of Whole Foods, Central Market, and Natural Grocers.
