Mediterranean Tofu Scramble with Spinach and Artichokes

Ingredients

• 14 ounces Firm tofu
• 2 tablespoons Olive oil
• 1/2 cup Red onion
• 2 cloves Garlic
• 5 ounces Spinach
• 1 can Artichoke hearts
• 1/4 cup Sun-dried tomatoes
• 2 tablespoons Nutritional yeast
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Open the 14 ounces of firm tofu and press it to remove as much excess water as possible. Once pressed, crumble the 14 ounces of firm tofu into a medium bowl.
2. 2Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil to the skillet and let it heat for about 30 seconds until it shimmers.
3. 3Add the 1/2 cup of red onion to the hot skillet. Cook, stirring often, for 3 minutes until the onion pieces look softened and slightly see-through.
4. 4Add the 2 cloves of garlic, minced, to the skillet. Cook for 1 minute more, stirring constantly, until you can smell the garlic, being careful not to let it burn.
5. 5Add the 5 ounces of spinach to the skillet. Cook, stirring, for about 2 minutes until the spinach has wilted down.
6. 6Add the crumbled 14 ounces of firm tofu, the drained and roughly chopped 1 can of artichoke hearts, the chopped 1/4 cup of sun-dried tomatoes, the 2 tablespoons of nutritional yeast, the 1/4 teaspoon of turmeric powder, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the skillet.
7. 7Stir everything together well to combine. Continue to cook, stirring occasionally, for 5 to 7 minutes, until the tofu mixture is heated through and has some lightly browned bits.
8. 8Serve the Mediterranean Tofu Scramble immediately.

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