Vegan Tofu Scramble Ⓥ

INGREDIENTS:

• 1 16 oz block firm tofu, pressed & dried
• 1 bell pepper, diced
• 1 cup of cherry tomatoes, diced
• 1 small red onion, diced
• 2 cups spinach
• 2 tbsp olive oil
• 3 cloves of garlic minced
• 2 tbsp Nutrional yeast
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp turmeric
• 1/4 tsp black salt aka-Kala Namak
• 1/4 tsp pepper
• 2 tbsp plant milk, I used soy
• 1 tbsp liquid aminos or soy sauce
• Optional garnishes: green onion, avocado, sriracha

METHOD:

1. Press, drain and dry the tofu. Cut and prepare the vegetables & garlic in the meantime.
2. In a large pan over medium heat, add 1 tbsp olive oil and the bell pepper, cherry tomatoes & red onion. Sprinkle with salt & pepper and sauté for a few minutes. Add the minced garlic & spinach & let it cook for a few more minutes, then remove the veggies from the heat & set them aside.
3. Add 1 tbsp olive oil to the pan & crumble the tofu into the pan. Cook it for about 5 minutes, then add the cooked veggies back to the pan with the tofu & add the seasonings (nutritional yeast, salt, garlic powder, onion powder, turmeric, black salt & pepper). Stir well to combine & let it cook for 2-3 more minutes.
4. Finally add the 2 tbsp plant milk & liquid aminos/soy sauce & mix well cooking for another minute or two. Serve immediately or reheat it when ready. This would be a great item to add to meal prep for a week at work. I like to top mine with green onion, avocado & sriracha & eat it on toast.