| 3 | tbsp | Olive Oil |
| 0.5 | unit | onion |
| 1.33 | tbsp | garlic |
| 1 | lb | ground turkey |
| 1 | tbsp | dried oregano |
| 1 | tsp | dried basil |
| 0.5 | tsp | onion powder |
| 0.5 | tsp | garlic powder |
| 0.5 | tsp | dried thyme |
| 0.5 | tsp | salt |
| 0.5 | tsp | pepper |
| 0.67 | tbsp | chicken bouillon powder |
| 1 | tsp | lemon zest |
| 3 | tbsp | lemon juice |
| 0.25 | cup | kalamata olive |
| 0.33 | cup | sun-dried tomatoes |
| 0.4 | block | tofu |
Press tofu and the crumble up!
Before starting, measure out all the seasonings to a small bowl oregano, dried basil, onion powder, garlic powder, thyme, salt, and pepper, and chicken bouillon powder
Heat a large skillet over medium-high heat, add olive oil, and once the oil is hot, add in the remaining diced onion.
Cook for 3-5 minutes or until soft and translucent.
Stir in the minced garlic and cook for 30 seconds and then add in the ground turkey and crumble tofu.
Crumble the meat/tofu into small pieces and cook until no longer pink (but not cooked through all the way), about 4-5 minutes. Mix in all the seasonings and stir until meat is fully cooked through, about 2 more minutes, being careful to not overcook.
Remove from the heat. Stir in the lemon zest and lemon juice (adjust lemon addition to taste; we like lots of lemon!) and the little olive oil. Stir in the olives and sun-dried tomatoes. Cover and set aside.