Tofu Scramble with Vegetables

Instructions

1. Step 1

   Stir the nutritional yeast, turmeric, cumin, salt, and black pepper together in a small bowl.

   Ingredients used: 1.0 gr Black Pepper, 3.0 gr Fine Salt, 2.0 gr Ground Cumin, 1.0 gr Ground Turmeric, 16.0 gr Nutritional Yeast

   Cookware: small bowl

2. Step 2

   Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, then cook until beginning to soften.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 30.0 ml Olive Oil, 120.0 gr Yellow Onion

   Cookware: large skillet, spatula

3. Step 3

   Add the mushrooms and cook over medium heat until their released liquid has mostly evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 170.0 gr Mushroom

   Cookware: large skillet, spatula

4. Step 4

   Add the garlic and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large skillet, spatula

5. Step 5

   Crumble the tofu directly into the skillet and fold in the seasoning blend. Cook over medium heat, stirring occasionally, until the tofu is hot and lightly golden in places.

   Timer: 6 min (fixed)

   Ingredients used: 450.0 gr Tofu

   Cookware: large skillet, spatula

6. Step 6

   Add the soy sauce and spinach. Fold gently over medium heat until the spinach wilts.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Soy Sauce, 90.0 gr Spinach

   Cookware: large skillet, spatula

7. Step 7

   Remove the skillet from the heat and let the scramble stand briefly before serving.

   Timer: 2 min (fixed)

   Cookware: large skillet