RECIPE: Tofu Marinara with Kale + Mushrooms over Millet

Ingredients

10 oz. organic cherry tomatoes cut in half (equivalent of a standard plastic box)

1 Can whole peeled san marzano tomatoes

15oz can chopped san marzano tomatoes

1/2 cup Water 
 6 cloves garlic minced
1/4 cup extra virgin olive oil 
1.5 tablespoon dried basil or 1/3 cup packed fresh basil leaves
1 teaspoon onion powder 
1/2  teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon turmeric 

1/4 tsp onion powder

Salt to taste

- Optional protein add in- cooked ground turkey, sliced chicken, tofu]

Serve over Millet [or other grain alternative or pasta]

With Sautéed kale + asparagus

We usually layer millet, then kale, then marinara with turkey or tofu, then mushrooms but prepare in way that looks best!

Instructions

Heat olive oil over medium heat

Once hot saute garlic for about 30 seconds until fragrant.

Add sliced cherry tomatoes and stir briefly.

Add the 1/2 cup water to prevent garlic from overcooking.

add spices and simmer on low heat until the tomatoes have cooked down.

Add remaining ingredients and simmer on low heat for approx 20 mins.

If desired pour sauce in blender and pulse briefly for smoother texture