Tofu Scramble with Vegetables

Instructions

1. Step 1

   On the cutting board, finely dice the onion and bell pepper and roughly chop the washed spinach with the chef's knife. Keep the tofu drained, pressed, and crumbled into bite-size pieces.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the skillet over medium heat, then add the onion and bell pepper. Sauté for 5 minutes, stirring with the spatula, until the onion is translucent and the pepper is softened.

   Timer: 5 min (scalable)

   Ingredients used: 120.0 gr Bell Pepper, 15.0 ml Olive Oil, 80.0 gr Onion

   Cookware: skillet — medium heat, spatula

3. Step 3

   Add the crumbled tofu, turmeric, black pepper, and 1.0 gr of the salt to the skillet. Cook over medium heat for 6 minutes, stirring and folding with the spatula, until the tofu is hot, lightly golden in spots, and no longer wet.

   Timer: 6 min (scalable)

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Salt, 300.0 gr Tofu, 2.0 gr Turmeric

   Cookware: skillet — medium heat, spatula

4. Step 4

   Add the spinach and cook over medium-low heat for 2 minutes, folding with the spatula until wilted and bright green. Stir in the remaining 1.0 gr salt, taste, and serve the hot scramble from the skillet.

   Timer: 2 min (scalable)

   Ingredients used: 1.0 gr Salt, 60.0 gr Spinach

   Cookware: skillet — medium-low heat, spatula