Dakhine Inspired Scrambled Tofu

Instructions

1. 1Place the 1 block of firm or extra-firm tofu on a clean surface and press firmly with your hands or a clean kitchen towel to remove as much excess water as possible, then crumble it into bite-sized pieces.
2. 2Finely dice the 1/2 medium onion and the 1/2 medium red bell pepper.
3. 3Heat the 1 tablespoon of vegetable oil in a large skillet over medium heat, which is about 175°C.
4. 4Add the diced 1/2 medium onion and the 1/2 medium red bell pepper to the hot skillet and sauté for 5 to 7 minutes, stirring occasionally, until they look softened and slightly translucent.
5. 5Add the crumbled tofu, 1/2 teaspoon smoked paprika, 2 tablespoons ground peanuts, 2 tablespoons nutritional yeast, and 1/4 teaspoon turmeric to the skillet.
6. 6Cook for 5 to 7 minutes, stirring frequently, until the tofu is heated through and lightly golden in spots. The mixture should smell fragrant.
7. 7Add the 2 cups of spinach and 2 tablespoons of vegetable broth to the skillet. Stir everything together until the 2 cups of spinach wilts down, which should take about 1 to 2 minutes.
8. 8Season the scramble with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine.
9. 9Serve the Dakhine Inspired Scrambled Tofu warm.

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