Tofu Scramble 

Ingredients: – 1 block (14 oz) firm tofu – 1 tablespoon olive oil or vegan butter – 1/2 small onion, diced – 1 bell pepper, diced – 2 cloves garlic, minced – 1 teaspoon ground turmeric

– 1/2 teaspoon ground cumin – 1/4 teaspoon paprika – Salt and pepper, to taste – Optional add-ins: spinach, mushrooms, tomatoes, black beans, nutritional yeast

Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object (like a cast-iron skillet) on top and let it press for 15-20 minutes to remove excess moisture.

Heat olive oil or vegan butter in a large skillet over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5-7 minutes.

Crumble the pressed tofu into the skillet using your hands or a fork. Add minced garlic and sauté for another 2-3 minutes, until the tofu starts to brown slightly.

Sprinkle ground turmeric, cumin, paprika, salt, and pepper over the tofu mixture. Stir well to evenly coat the tofu with the spices. Cook for an additional 2-3 minutes to allow the flavors to meld.

If using any optional add-ins such as spinach, mushrooms, tomatoes, or black beans, add them to the skillet and cook until heated through.

Taste and adjust seasoning as needed, adding more salt and pepper if desired.  Serve the tofu scramble hot, garnished with fresh herbs like parsley or cilantro, and enjoy as is or with your favorite toast, tortillas, or breakfast potatoes.