Turmeric Tofu Scramble

Ingredients

• 28 Ounce Firm tofu, drained - 28 ounces (2 blocks), 2 blocks
• 1 Tablespoon Olive oil - 1 tablespoon (15 ml), 15 ml metric equivalent
• 0.5 Cup Yellow onion, diced - 1/2 cup (75 g), 75 g metric equivalent
• 1 Each Red bell pepper, diced - 1 medium (150 g), medium
• 4 Cup Baby spinach - 4 cups (120 g), 120 g metric equivalent
• 0.25 Cup Nutritional yeast - 1/4 cup (20 g), 20 g metric equivalent
• 1 Teaspoon Ground turmeric - 1 teaspoon (3 g), 3 g metric equivalent
• 1 Teaspoon Garlic powder - 1 teaspoon (3 g), 3 g metric equivalent
• 1 Tablespoon Gluten-free tamari - 1 tablespoon (15 ml), 15 ml metric equivalent
• 0.5 Teaspoon Fine salt - 1/2 teaspoon (3 g), 3 g metric equivalent, plus more if needed for adjustment
• 0.25 Teaspoon Black pepper - 1/4 teaspoon (1 g), 1 g metric equivalent

Instructions

1. Prep ingredients

   1. *Dice the onion and bell pepper*, *drain and crumble the tofu* into bite-size curds, and measure the turmeric, garlic powder, nutritional yeast, tamari, salt, and pepper.

2. Sauté aromatics

   2. Heat olive oil in a large nonstick skillet over medium heat. Add onion and bell pepper, then cook *3 to 4 minutes*, stirring often, until *softened and lightly glossy*.

3. Season and cook tofu

   3. Add crumbled tofu, turmeric, garlic powder, salt, and black pepper. Cook *5 minutes*, stirring to coat the tofu, until the curds are *evenly golden*.

4. Add savory seasonings

   4. Stir in nutritional yeast and tamari. Cook *2 to 3 minutes* until the scramble looks *savory and lightly dry*, scraping up any browned bits.

5. Wilt spinach and serve

   5. Fold in spinach and cook *1 to 2 minutes* until *just wilted*. Taste, adjust salt if needed, and serve hot.