Tofu Scramble with Spinach and Tomato

Ingredients

• 14 oz. extra-firm tofu
• 1 small yellow onion
• 3 cloves garlic
• 2-3 roma tomatoes
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/4 tsp. ground turmeric
• 1/4 cup nutritional yeast
• 1-2 cups fresh baby spinach
• Salt & pepper to taste
• Add 1/4-1/2 tsp. kala namak for eggy flavor (instead of regular salt)

Instructions

1. 1

   Prepare veggies: Dice the onion. Mince the garlic and dice the tomatoes. Set aside.

2. 2

   Begin cooking: In a large pan over medium-high heat, sauté the onion for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)

3. 3

   Prepare tofu: Meanwhile, remove some of the excess liquid from the tofu by gently squeezing it. (No need to use a tofu press for this recipe.) Then crumble the tofu into small, bite-sized pieces. Set aside.

4. 4

   Continue cooking: When the onion is soft & translucent, add the minced garlic to the pan. Stir and cook for 1 minute. Then add the crumbled tofu and diced tomato. Reduce heat to medium and cook for about 7-8 minutes, stirring occasionally to help prevent sticking. (But it's okay if some sticks to the bottom.)

5. 5

   Make spice blend: Meanwhile, add the cumin, smoked paprika, and turmeric to a small bowl. Then add 2 Tbsp. water and stir to combine.

6. 6

   Finish cooking: Add the spice blend and nutritional yeast to the pan. Stir well to fully combine. Then add the spinach (roughly chopped if desired). Reduce heat to medium-low. Stir and cook for another 2-3 minutes until spinach is wilted. Turn off heat.

7. 7

   Salt: Add sea salt and black pepper to taste. Or for an "eggy" flavor, add kala namak (black salt) instead.