Crispy Tofu Scramble with Veggies

Ingredients

• 14 oz firm or extra-firm tofu
• 3 tablespoons nutritional yeast
• 0.5 teaspoon turmeric
• 0.25 teaspoon black salt (kala namak)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 0.5 small red onion
• 0.5 small red bell pepper
• 1 cup spinach
• 0.5 cup cherry tomatoes, halved

Instructions

1. 1Open the 14 oz firm or extra-firm tofu package and drain any liquid. Press the tofu to remove excess water. Crumble the tofu into a medium bowl using your hands or a fork until it resembles small curds.
2. 2Add the 3 tablespoons nutritional yeast, 0.5 teaspoon turmeric, 0.25 teaspoon black salt (if using), 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon salt, and 0.25 teaspoon black pepper to the crumbled tofu. Mix thoroughly with a spoon or your hands until all the tofu is evenly coated with the seasonings.
3. 3Place a 10-inch non-stick skillet on the stovetop and set the heat to medium, which is 350°F (175°C). Add the 1 tablespoon olive oil to the skillet and let it heat for about 30 seconds until it shimmers.
4. 4Add the 0.5 small red onion, cut into 1/2-inch pieces, and the 0.5 small red bell pepper, cut into 1/2-inch pieces, to the hot skillet. Cook, stirring frequently, for 3-4 minutes until the vegetables begin to soften and their edges look slightly translucent.
5. 5Add the seasoned tofu mixture to the skillet with the vegetables. Cook for 10-15 minutes, stirring occasionally, until the tofu is heated through and some pieces start to look golden brown and slightly crispy.
6. 6Add the 1 cup spinach and the 0.5 cup cherry tomatoes, halved, to the skillet. Stir gently and cook for another 2-3 minutes, just until the spinach wilts and the tomatoes are warmed through but still hold their shape.
7. 7Taste the scramble. If needed, add a tiny bit more salt or pepper. Serve the Crispy Tofu Scramble with Veggies immediately while hot.

Substitutions

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