# What You Need:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
→ Vegetables
02 - 1 small onion, finely diced
03 - 1 red bell pepper, diced
04 - 1 cup baby spinach, roughly chopped
05 - 1 medium tomato, diced
→ Spices & Flavorings
06 - 1 tbsp olive oil
07 - 1/2 tsp ground turmeric
08 - 1/2 tsp ground cumin
09 - 1/4 tsp smoked paprika
10 - 1/4 tsp black pepper
11 - 1/2 tsp kala namak (black salt), optional
12 - 1/2 tsp regular salt
→ Additional
13 - 2 tbsp nutritional yeast
14 - 2 tbsp non-dairy milk
15 - Fresh chives or parsley, chopped
# How To Make:
01 - Crumble the firm tofu into bite-sized pieces using your hands or a fork, then set aside.
02 - Heat olive oil in a large non-stick skillet over medium heat. Add diced onion and sauté for 2 minutes until softened.
03 - Add red bell pepper to the skillet and cook for 3 minutes, stirring occasionally until slightly softened.
04 - Stir in the crumbled tofu, turmeric, cumin, smoked paprika, black salt (if using), regular salt, and black pepper. Mix thoroughly to coat the tofu evenly with all spices.
05 - Cook for 4 to 5 minutes, stirring frequently, until the tofu is heated through and develops a slight golden color.
06 - Add diced tomato and chopped spinach to the skillet. Cook for another 2 to 3 minutes until the spinach wilts and the tomato softens.
07 - Stir in nutritional yeast and non-dairy milk for extra flavor and creaminess. Adjust seasoning to taste, remove from heat, garnish with fresh herbs, and serve hot.
