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Tofu Scramble with Veggies (Oil Free)

Ingredients

  • 1 small onion diced
  • 1 red or green bell pepper diced
  • 1 square pkg. button mushrooms sliced and diced
  • 8 tbsp. vegetable broth
  • 1-2 tbsp. tamari soy sauce
  • 1 14- oz. block of extra firm tofu pressed
  • 2-3 cups spinach leaves

Spice Mix

  • 1/2 tsp. turmeric powder
  • 1/2 tsp. curry
  • 1/2 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1/8 tsp. or less cayenne pepper
  • Optional: Nutritional Yeast

Instructions

  • Heat a large sauté pan on medium heat. Add 4 tbsp of veggie broth.
  • Add all the diced veggies and sauté for about 8 minutes until the onions are translucent. Add more veggie broth if the mixture gets dry and cannot be moved around freely.
  • Use your fingers to crumble the tofu on top of the sizzling veggies.
  • Add all the spices (except nutritional yeast) and then sprinkle with 2 more tbsp. of veggie broth and the tamari.
  • Carefully incorporate all the spices by turning the mixture gently over and over, until all the spices are incorporated. Important: The turmeric and curry will color the tofu a deeper yellow as it cooks so don't add more.
  • Add spinach on top of the mixture at the end of cooking. Add 2 more tbsp. of veggie broth and use a spoon to turn the mixture over on top of the spinach.
  • Reduce the heat to low-medium and place a cover over the pan for about 4-5 minutes until the spinach is thoroughly wilted and the texture you like.
  • Sprinkle with Nutritional Yeast if desired and serve over toasted bagels, pitas or wraps along with some hot sauce.

Notes

One batch with 1 block of tofu feeds 3 large appetites!