A cozy, flavor-packed celebration of ingredients can make you pause with every bite. This pasta? It’s that kind of meal.

Here’s a quick way to make it: Ingredients 1 block of high-protein firm tofu (pressed) 1 tbsp nutritional yeast 2 tsp turmeric (for that eggy color) 1 tbsp garlic powder 1 tsp onion powder ¼ tsp black salt (kala namak) (for eggy flavor) 1 tbsp avocado oil spray 1 tsp paprika 1 tsp cumin 1/2 cup diced onion 1 tbsp minced garlic MIX IN VEGGIES: my favorites to add in to this scramble are: fresh spinach cherry tomatoes bell pepper

In each jar, add: 1 tbsp olive oil 2 tbsp fresh lemon juice 1 garlic clove pressed salt pepper 1 tbsp nutritional yeast *STIR WELL* Then add: 1/4 cup diced red onion 1/2 cup chopped cherry tomatoes 1 cup zucchini noodles, or bowtie pasta 1 cup finely chopped spinach 1 tbsp fresh basil leaves 1 tbsp pine nuts

Now to assemble the plate add: 1/2 cup black & white rice 2 cups mixed greens 1/2 cup sliced cucumber 1/3 cup thinly sliced carrots 1/3 cup sliced cabbage 1/2 cup sliced tomatoes 1/4 avocado sliced 3/4 cup sautéed bean sprouts (or fresh!) 1 cup crispy tofu 1 tbsp hummus fresh cilantro (this is a must!) then top the entire plate off with the salad dressing and enjoy!

Zucchini noodles can be cooked, or eaten raw; both taste amazing. I love to simply spiral mine and add sauce for super quick, tasty and energizing meal. There are many different types of spiralizers:

I'm so excited to be back, and sharing my tasty meals with you all! & Thank you for your patience as I've been traveling and settling...

APPLE PIE OVERNIGHT OATS BY FRANCESCA NARDELLI, MYPLANTBASEDKITCHEN RECIPE

I have to start by saying, when I created my Tik Tok page, I chose the name MyPlantBasedKitchen not knowing entirely that Plant Based was...