Anti Inflammatory Vegan Tofu Scramble

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

1 block (14 oz) firm tofu
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
2 tbsp olive oil
1 small yellow onion, finely diced
1 red bell pepper, diced
3 cloves garlic, minced
½ tsp ground turmeric
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp black salt (kala namak)
¼ tsp black pepper
3 tbsp nutritional yeast
1 tbsp tamari
2 cups baby spinach, loosely packed

For serving

2 tbsp fresh chives, thinly sliced (optional)
hot sauce, to taste (optional)

Instructions

1
Drain the tofu and press it firmly between two clean kitchen towels or paper towels, pressing out as much moisture as possible. Crumble the tofu into rough, uneven pieces roughly the size of scrambled egg curds and set aside.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.

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