15-Minute Tofu Scramble

1. 1
   prep · ~2 min

   Prep the tofu.

   Drain the block of extra firm tofu and pat dry with a clean kitchen towel. Crumble it into a bowl using your hands or a fork, keeping irregular bite-sized pieces for texture. Set aside.

2. 2
   saute · ~5 min

   Sauté the aromatics and vegetables.

   1.Heat olive oil in a large nonstick skillet over medium heat.

   2.Add the chopped onion and diced bell pepper; sauté until softened (3-4 min).

   3.Stir in the minced garlic and cook until fragrant (30 sec).

   TIPKeep the heat at medium to avoid browning the garlic too fast.
3. 3
   saute · ~5 min

   Season and scramble the tofu.

   1.Add the crumbled tofu to the skillet.

   2.Sprinkle over the nutritional yeast, turmeric, black salt, regular salt, and black pepper.

   3.Stir gently to coat everything evenly, letting the tofu sit undisturbed for 30 seconds between stirs to develop golden edges.

   4.Cook until heated through and slightly crisped (4-5 min).

   TIPDon't stir too often; those golden crispy bits are the best part of the scramble.
4. 4
   saute · ~2 min

   Wilt the spinach.

   Add the chopped spinach to the skillet and fold it through the tofu mixture. Cook just until the leaves have wilted (1-2 min).

5. 5
   assemble · ~1 min

   Add fresh tomatoes and finish.

   Remove the skillet from the heat. Gently fold the halved cherry tomatoes through the warm scramble, letting their residual heat soften them slightly while keeping their form.

   TIPAdding tomatoes off-heat prevents them from releasing too much water and turning the scramble mushy.
6. 6
   garnish

   Garnish with cilantro and serve immediately.

   Transfer to plates, sprinkle the chopped coriander leaves over the top, and serve hot.

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