1. Wrap the tofu in several layers of paper or cloth towels, and gently squeeze some water. Put aside.
2. In a skillet over medium heat, fry the chopped onion in 1/3 tbsp. Avocado butter until onion is soft and translucent.
3. Place the tofu in the pan and stir well with a fork.
4. Pour the remaining oil and sprinkle with dry seasoning.
5. Fry the tofu over medium heat, stirring occasionally until most of the liquid has evaporated.
6. Add the spinach, dice the tomatoes and cheddar cheese, and cook for a minute or until the spinach has faded and the cheese has melted.
7. Serve hot and store leftovers in the refrigerator for a maximum of three days.
PER SERVING
Calories: 211. Fat: 17.6 g. Protein: 10 g. Carbs: 4.7