INGREDIENTS
2 cups
Baby spinach
1/4 cup
Cilantro
1 cup
Corn, Kernels
2 tsp
Garlic
3
Green onions/spring onions
16 oz
Tofu, Firm
1 tbsp
Ketchup, Organic
1/2 cup
Piquillo peppers, Roasted
1
Salt/pepper
1 tsp
Turmeric
1 tsp
Vegetable oil
1 1/2 teaspoons The Vegg (or a sprinkling of Black Salt)