Oil Free Tofu Scramble

Ingredients:

1 block firm or extra-firm tofu, drained and pressed
½ red onion, sliced
1 bell pepper, sliced
½ tsp turmeric
freshly ground black pepper, to taste
sprinkle of kama nalak
1–2 cups fresh spinach

Directions:

1. Crumble the tofu with your hands or a fork into bite-sized pieces. Set aside.
2. Heat a non-stick skillet over medium heat. Add the diced red onion and bell pepper with a splash of water or veggie broth. Cook, stirring occasionally, until softened and lightly translucent, adding more liquid as needed to prevent sticking.
3. Add the crumbled tofu to the pan.
4. Sprinkle in the turmeric and black pepper, and stir gently to evenly coat the tofu.
5. Cook for 4–6 minutes, allowing excess moisture to cook off.
6. Add the kama nalak and stir well to distribute the seasoning evenly.
7. Fold in the spinach and cook for 1–2 minutes, just until wilted.
8. Taste and adjust seasoning as needed, then remove from heat and serve warm.