Ethiopian Style Scrambled Tofu with Spinach and Awaze Sauce

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press it firmly with your hands or a clean kitchen towel to remove as much excess water as possible. Once pressed, crumble the tofu into small, irregular pieces directly into a bowl.
2. 2Heat the 1 tablespoon of Vegetable Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 0.5 medium Onion and cook, stirring occasionally, until the onion pieces are softened and look translucent, about 3 minutes.
3. 3Add the 2 cloves of Garlic to the skillet and cook for 1 minute more, stirring constantly, until you can smell its fragrance. Be careful not to let the garlic burn.
4. 4Add the crumbled tofu to the skillet. Cook for 5 minutes, stirring occasionally, allowing the tofu to lightly brown and absorb the flavors in the pan.
5. 5Add the about 142 g Spinach, 2 tablespoons Awaze Sauce, 0.5 teaspoon Turmeric Powder, 1 tablespoon Nutritional Yeast, 0.25 teaspoon Salt, and 0.25 teaspoon Black Pepper to the skillet. Stir everything together well. Continue to cook, stirring, until the spinach has wilted down, about 2 minutes.
6. 6Serve the Ethiopian Style Scrambled Tofu hot.

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