Tofu Scramble

Method

1. Pat the 1 block324 g crumbled tofu dry, then crumble it into bite-sized pieces — the drier it starts, the more it browns instead of steams.
   • Tofu, crumbled1 block324 g(324 g)(1 block)
2. Whisk the ½ tsp1.4 g turmeric, ½ tsp1.4 g garlic powder, ½ tsp1.2 g onion powder, and 2 tbsp10 g nutritional yeast with a few tablespoons of water into a thin, pourable sauce.
   • Turmeric½ tsp1.4 g(1.4 g)(½ tsp)
   • Garlic Powder½ tsp1.4 g(1.4 g)(½ tsp)
   • Onion Powder½ tsp1.2 g(1.2 g)(½ tsp)
   • Nutritional Yeast2 tbsp10 g(10 g)(2 tbsp)
3. Heat the 1 tbsp14 g olive oil in a skillet over medium. Add the tofu and cook 4–5 minutes, stirring occasionally, until it firms up and the edges catch some color.
   • Extra-Virgin Olive Oil1 tbsp14 g(14 g)(1 tbsp)
4. Pour the spice sauce over the tofu and stir to coat evenly; cook 2 minutes until golden. Add the 1 cup85 g frozen spinach and ½ cup75 g bell pepper; cook until warmed through and any water has cooked off. Season with salt, to taste and pepper, to taste.
   • Frozen Spinach1 cup85 g(85 g)(1 cup)
   • Frozen Bell Pepper Strips½ cup75 g(75 g)(½ cup)
   • Sea Saltto taste
   • Black Pepperto taste

Kids: keep it plain — just tofu, turmeric, and nutritional yeast in the sauce — and serve it over toast.