Ingredients:
- 1 (14 oz / 400g) package extra-firm or firm tofu, pressed
- 1 tablespoon / 15 ml olive oil (or other vegetable oil)
- 1/2 cup / 120 ml vegetable broth (low sodium preferred)
- 1 tablespoon / 15 ml nutritional yeast
- 1/2 teaspoon / 2.5 ml turmeric powder
- 1/4 teaspoon / 1.25 ml garlic powder
- 1/4 teaspoon / 1.25 ml onion powder
- 1/4 teaspoon / 1.25 ml black salt (kala namak)
- Salt and freshly ground black pepper to taste
- 1 tablespoon / 15 ml olive oil
- 1/2 medium onion, finely chopped (approx. 1/2 cup / 60g)
- 1/2 red bell pepper, finely chopped (approx. 1/2 cup / 60g)
- 1/2 green bell pepper, finely chopped (approx. 1/2 cup / 60g)
- 1 cup / 100g sliced mushrooms (cremini or button)
- 1 clove garlic, minced
- 1/4 cup / 25g chopped fresh parsley
- Optional: Spinach, chopped tomatoes, jalapenos
Instructions:
- Remove tofu from the package and press to remove excess water.
- Chop all vegetables according to the ingredient list.
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and sauté until softened (about 5 minutes). Add garlic and mushrooms and cook for another 3-4 minutes, until mushrooms are tender.
- Crumble the pressed tofu into the skillet with the vegetables.
- Pour in the vegetable broth, nutritional yeast, turmeric, garlic powder, onion powder, and black salt.
- Stir frequently, breaking up the tofu further with a spatula, until the mixture is heated through and the broth has mostly evaporated (about 5-7 minutes). Cook until desired texture is achieved.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.