Ingredients
Scale
- 14 ounces firm (or extra firm) organic tofu
- Chopped vegetables (mushrooms, onions, peppers and spinach or kale are my favorites but you can use anything)
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp turmeric
- Nutritional yeast
Instructions
- Drain and press the tofu (I usually place linen towel over the tofu with a plate on top and keep it there for at least 15 minutes).
- Heat 1 TB olive oil or vegetable broth in skillet over medium heat.
- Add veggies and saute for about 5 minutes; then move to side of skillet.
- Crumble tofu and add to skillet, cooking about 2-3 minutes.
- Meanwhile, mix seasonings in small bowl and add a splash or two of water; stir.
- Pour seasoning mix over tofu and stir into the tofu; then stir everything together.
- Add a few shakes of nutritional yeast to skillet and stir to combine.
- Add spinach or kale (and at this point, I’ll add cherry tomatoes if I have them) and cook until spinach/kale is wilted.
- Serve either as is or over spinach leaves, topping with whatever you’d like (i.e. salsa, guacamole, avocados)