Tofu Scramble

Instructions

1. Step 1

   Dice the onion and red bell pepper.

   Timer: 3 min (fixed)

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

   Cookware: Chef Knife, cutting board

2. Step 2

   Crumble the tofu into bite-size curds in a mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 400.0 gr Tofu

   Cookware: mixing bowl

3. Step 3

   Heat the olive oil in a large skillet over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: skillet

4. Step 4

   Add the prepared onion and bell pepper. Cook over medium heat, stirring occasionally, until softened.

   Timer: 6 min (fixed)

   Cookware: skillet, spatula

5. Step 5

   Add the baby spinach and stir until wilted.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Baby Spinach

   Cookware: skillet, spatula

6. Step 6

   Add the crumbled tofu, nutritional yeast, turmeric, powdered garlic, salt, and black pepper. Stir until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Garlic, 1.0 gr Ground Turmeric, 15.0 gr Nutritional Yeast, 4.0 gr Salt

   Cookware: skillet, spatula

7. Step 7

   Cook over medium heat, stirring occasionally, until the tofu is hot and any excess moisture has evaporated. Serve immediately.

   Timer: 5 min (fixed)

   Cookware: skillet, spatula