Vegan Tofu Scramble

Instructions

1. Step 1

   Dice the onion and bell pepper, then mince the garlic.

   Ingredients used: 6.0 gr Garlic, 100.0 gr Onion, 120.0 gr Red Bell Pepper

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the vegetable oil in the skillet over medium heat. Add the prepared onion and bell pepper and cook until softened, stirring occasionally.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large nonstick skillet, spatula

3. Step 3

   Add the prepared garlic, turmeric, cumin, and black pepper. Stir until fragrant.

   Ingredients used: 0.5 gr Ground Black Pepper, 1.0 gr Ground Cumin, 1.5 gr Ground Turmeric

   Cookware: large nonstick skillet, spatula

4. Step 4

   Crumble the tofu into the skillet and stir it through the vegetables. Cook over medium heat, turning occasionally, until hot and lightly browned.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Tofu

   Cookware: large nonstick skillet, spatula

5. Step 5

   Stir in the soy milk, nutritional yeast, and salt. Cook until the scramble is moist but no longer watery.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Nutritional Yeast, 4.0 gr Salt, 30.0 ml Unsweetened Soy Milk

   Cookware: large nonstick skillet, spatula

6. Step 6

   Fold in the spinach and cook over medium heat until wilted. Serve hot.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Spinach

   Cookware: large nonstick skillet, spatula