Turmeric Tofu Scramble with Spinach

• 1 block (14 oz) extra-firm tofu
• 1 tbsp olive oil
• 1 cup, halved cherry tomatoes
• 2 cloves, minced garlic
• 2 cups, packed baby spinach
• 1/2 tsp ground turmeric
• 3 tbsp nutritional yeast (fortified, if you want the B12)
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 2 tbsp unsweetened almond milk
• 1/2 tsp sea salt

Instructions

1. Wrap the tofu in a clean kitchen towel, set a heavy pan on top, and press it for 10 minutes while you prepare everything else.
2. Stir the turmeric, nutritional yeast, paprika, black pepper, and salt together in a small bowl, then whisk in the almond milk to make a loose paste.
3. Heat the olive oil in a large skillet over medium heat and cook the tomatoes for 2 minutes, until they begin to blister and soften.
4. Add the garlic and stir for 30 seconds.
5. Crumble the pressed tofu into the pan with your hands, making some pieces fine and some chunky, and cook for 3 minutes, stirring occasionally, to drive off extra moisture.
6. Pour in the spice paste and stir until every piece is evenly golden, about 2 minutes.
7. Fold in the spinach and cook for 1 minute, until wilted, then taste and adjust the salt.

Tips

• Do not skip the pressing. Unpressed tofu steams in the pan and turns the scramble watery.
• Softer tofu gives a creamier, wetter scramble. If you use it, press for less time and cook a minute or two longer.
• A tiny pinch of black salt (kala namak) stirred in at the end gives a convincing eggy aroma, but it is entirely optional.
• Leftovers keep 3 days in the fridge and are good tucked into a warm corn tortilla.

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