# 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 for eggy flavor
12 - 1/2 tsp regular salt, or to taste
→ Additional
13 - 2 tbsp nutritional yeast
14 - 2 tbsp non-dairy milk, optional for creaminess
15 - Fresh chives or parsley, chopped for garnish
# Directions:
01 - Crumble the tofu into bite-sized pieces using your hands or a fork; set aside.
02 - Heat olive oil in a large non-stick skillet over medium heat. Add onion and sauté for 2 minutes until softened.
03 - Add red bell pepper and cook for 3 minutes, stirring occasionally.
04 - Stir in the crumbled tofu, turmeric, cumin, smoked paprika, black salt (if using), regular salt, and black pepper. Mix well to coat the tofu evenly with spices.
05 - Cook for 4–5 minutes, stirring frequently, until the tofu is heated through and slightly golden.
06 - Add tomato and spinach, and cook for another 2–3 minutes until the spinach wilts and the tomato softens.
07 - Stir in nutritional yeast and non-dairy milk (if using) for extra flavor and creaminess. Adjust seasoning to taste. Remove from heat, garnish with fresh herbs, and serve hot.
