Crispy Tofu Scramble with Veggies

Ingredients

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

Instructions

1. 1Press the tofu to remove excess water. Crumble the pressed tofu into a bowl.
2. 2Add nutritional yeast, turmeric, black salt (if using), garlic powder, onion powder, salt, and pepper to the crumbled tofu. Mix well to coat the tofu evenly.
3. 3Heat olive oil in a large non-stick skillet over medium heat.
4. 4Add the diced onion and bell pepper. Cook until softened, about 5 minutes.
5. 5Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
6. 6Add the seasoned tofu to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the tofu is heated through and slightly golden and firm.
7. 7Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
8. 8Serve hot, optionally with dairy-free toast or avocado.

Substitutions

Related Guides