Vietnamese Inspired Tofu Scramble (Dairy & Nut Free)

Ingredients

• 1 block Firm tofu
• 2 tbsp Soy sauce
• 1/2 tsp Turmeric
• 1/2 tsp Garlic powder
• 1/2 medium Onion
• 1/2 medium Bell pepper
• 1 cup Mushrooms
• 2 stalks Scallions
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block 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. Once pressed, crumble the tofu into small, bite-sized pieces.
2. 2Heat the 1 tbsp Vegetable oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C).
3. 3Add the 1/2 medium Onion, chopped into small pieces, and the 1/2 medium Bell pepper, also chopped into small pieces, to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables have softened and the onion looks translucent.
4. 4Add the 1 cup Mushrooms, sliced, to the skillet with the vegetables. Cook for another 3 to 5 minutes, stirring occasionally, until the mushrooms have released their liquid and appear tender.
5. 5Add the crumbled tofu to the skillet along with the 2 tbsp Soy sauce, 1/2 tsp Turmeric, and 1/2 tsp Garlic powder. Stir everything together well to coat the tofu evenly. Continue to cook, stirring frequently, for 5 to 8 minutes, until the tofu is heated through and has a lightly browned appearance.
6. 6While the tofu is cooking, thinly slice the 2 stalks Scallions. Once the tofu scramble is ready, remove the skillet from the heat. Stir in most of the sliced scallions, reserving a few for garnish.
7. 7Serve the Vietnamese Inspired Tofu Scramble immediately, garnished with the remaining sliced scallions.

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