Thai Inspired Tofu Scramble with Vegetables

Ingredients

• 1 block Extra Firm Tofu
• 2 tablespoons Vegetable Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 1 cup Broccoli Florets
• 2 tablespoons Soy Sauce (Tamari for gluten-free)
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Cilantro

Instructions

1. 1Press the 1 block of Extra Firm Tofu to remove excess water. Crumble the pressed tofu into small, irregular pieces, approximately 1/2-inch to 1-inch in size.
2. 2Heat the 2 tablespoons of Vegetable Oil in a large 12-inch skillet over medium heat (approximately 325-350°F / 160-175°C). Add the 1 medium Onion, cut into 1/2-inch dice, and cook for 3-5 minutes, stirring occasionally, until it softens and becomes translucent.
3. 3Add the 1 medium Red Bell Pepper, cut into 1/2-inch dice, and the 1 cup of Broccoli Florets to the skillet. Continue to cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
4. 4Add the crumbled 1 block of Extra Firm Tofu, 2 tablespoons of Soy Sauce (or Tamari for gluten-free), 2 cloves of minced Garlic, 1 teaspoon of grated Ginger, 1/2 teaspoon of Turmeric Powder, and 1/4 teaspoon of Black Pepper to the skillet. Cook for 8-10 minutes over medium heat (approximately 325-350°F / 160-175°C), stirring frequently, until the tofu is heated through and begins to develop a light golden-brown color.
5. 5Remove the skillet from the heat. Stir in the 2 tablespoons of chopped Fresh Cilantro. Serve the Thai Inspired Tofu Scramble immediately.

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