Tofu Scramble with Veggies

Instructions

1. 1Place the about 400 g Extra-Firm Tofu on a clean surface or in a tofu press. Press out as much excess water as possible for about 10 minutes. Once pressed, crumble the about 400 g Extra-Firm Tofu into a medium bowl using your hands.
2. 2Place a 30.48 cm skillet on the stovetop and set the heat to medium, which is 177°C. Add the 2 tablespoons of Olive Oil to the skillet.
3. 3Once the olive oil is shimmering, add the 0.5 medium Onion and the 1 medium Bell Pepper to the skillet. Cook, stirring occasionally, for 5 minutes, or until the vegetables look softened.
4. 4Add the 2 cups of Spinach to the skillet. Cook for 2 minutes, stirring, until the spinach has wilted down.
5. 5Add the crumbled about 400 g Extra-Firm Tofu to the skillet with the vegetables. Sprinkle the 2 tablespoons of Nutritional Yeast, 0.5 teaspoon Turmeric Powder, 0.25 teaspoon Black Salt (Kala Namak), 0.25 teaspoon Salt, and 0.25 teaspoon Black Pepper over the tofu mixture.
6. 6Stir everything together to combine the tofu and seasonings with the vegetables. Continue to cook for 8 to 10 minutes, stirring every couple of minutes, until the tofu is heated through and has some lightly browned spots.
7. 7Serve the Tofu Scramble with Veggies immediately.

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