- 1 – 16oz. package firm or extra-firm tofu, drained
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp ground turmeric
- 2 tbs nutritional yeast
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1½ cups spinach or kale, chopped
- salt and pepper, to taste
- 1 avocado, diced (for serving)
- Sriracha or Frank’s Red Hot (for serving)
In a medium bowl, crumble the tofu with your hands or a potato masher. Add the cumin, oregano, turmeric and nutritional yeast and stir to combine. Set aside.
Heat a large skillet over medium high heat. Add two tablespoons of water, onions and a pinch of salt. Sautee the onions for 3 minutes or longer until translucent, adding a few splashes of water if necessary.
Add the garlic and pepper to the pan and sautee for about 5 minutes until the pepper becomes tender.
Add the crumbled tofu and leafy greens to the pan and turn the heat to medium. Cook for about 2 minutes until the tofu is heated through and the leafy greens have wilted.
Season with salt and pepper to taste.
Serve with avocado and hot sauce, if desired.
Adapted from The Vegan Table by Colleen Patrick-Goudreau
© 2016 Beantown Kitchen- Reprint only by permission of the author