Savory Baked Tofu Oats: A Phase 2 Candida-Approved Recipe

All the latest recipes I post are approved for Candida Phase 2 of the protocol “Heal Candida Now” by @hminutritionschool

It is a specific and absolutely amazing program that starves, heals, and eliminates Candida overgrowth.

Phase 2 is when you eat foods from the approved list of ingredients only.

For example, the list has all the greens like broccoli, kale, chard, green beans, green zucchini, etc, and a lot of other veggies.
One who is going through this protocol needs to be careful with following the list precisely for seeing the results of healing.

For example, red bell peppers, sweet potatoes, or carrots are still not allowed in Phase 2 since they have some sugar. Therefore, I use green bell peppers for this recipe (you can swap for red bell if not doing Candida).

Also, choose the right brand of Nutritional Yeast that is non-fortified and specifically says “free from Candida Albicans” since all other yeasts sold in the stores are not clean enough and not approved for the Candida program.

To learn all these details and more you can purchase the protocol at www.hminutrition.com.

To learn all the tricks and tips for a successful Candida cleanse as your health coach I am here to help. The program can seem overwhelming at first, especially with all the food ideas in Phase 2, and having guided support to keep you on track is why I am here for you.

You can book just a one-time health consultation with me to go over the Candida questions you might have.

Or you can have a 3-month coaching package to help you stay the course with doing the Candida healing journey. DM for more details.

RECIPE

Savory Baked Tofu Oats
2 cups GF quick oats (I used quick oats)
2 cups veggie broth
1 tsp baking powder, aluminum-free
1 tbsp dried basil (or sub for Italian/ Herb de Provence)
1 tbsp dried oregano
1/2 tsp garlic powder or more
2 tbsp nutritional yeast
2 flax eggs (2 tbsp flax meal soaked in 6 tbsp water)
1/2 cup chopped green bell pepper
1 cup chopped baby spinach
1/2 block tofu, crumbled
1/2 tsp salt
8 cherry tomatoes, sliced in half to decorate
Mix all in a bowl except cherry tomatoes.
Pour into an 8x8 square baking pan. Preheat to 350F.
Bake for 35 min.