Crispy 'Fried' Tofu Scramble with Veggies

Ingredients

• 14 oz extra-firm tofu
• 3 tbsp vegetable oil
• 0.5 medium onion
• 0.5 medium bell pepper
• 1 cup mushrooms
• 1 clove garlic
• 2 tbsp nutritional yeast
• 0.5 tsp turmeric powder
• 0.25 tsp black salt (kala namak)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup fresh spinach
• 1 tbsp chives

Instructions

1. 1Press the tofu to remove excess water. Crumble it into bite-sized pieces in a bowl.
2. 2In a small bowl, mix the crumbled tofu with 1 tbsp vegetable oil, nutritional yeast, turmeric, black salt (if using), salt, and pepper. Ensure tofu is evenly coated.
3. 3Heat 1 tbsp of vegetable oil in a large non-stick skillet over medium-high heat.
4. 4Add the diced onion and bell pepper and cook until softened, about 5 minutes.
5. 5Add the sliced mushrooms and minced garlic, and cook for another 5-7 minutes until mushrooms are browned and tender.
6. 6Push the vegetables to one side of the skillet. Add the remaining 1 tbsp of vegetable oil to the empty side.
7. 7Add the seasoned tofu to the oiled side of the skillet. Let it cook undisturbed for 3-4 minutes to get crispy.
8. 8Stir the tofu and vegetables together. Continue to cook, stirring occasionally, for another 5-7 minutes until the tofu is golden brown and slightly crispy.
9. 9Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
10. 10Taste and adjust seasoning if necessary.
11. 11Garnish with chopped chives before serving.

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