Curry Tofu Scramble

1 Container Extra Firm Tofu, pressed and drained
1 Onion, diced
3 Cloves Garlic, minced
1/2 Green Bell Pepper, diced
1/2 Red Bell Pepper, diced
1 tsp. Curry Powder
1/2 tsp. Turmeric
1/2 tsp. Cumin
2 Tomatoes, diced
1 C. Fresh Spinach, chopped
Sea Salt & Fresh Ground Pepper
Optional: add red pepper flake, cayenne, hot sauce, or salsa for a kick

Press and drain tofu while you are prepping the rest of your ingredients. Remove tofu from container and gently press between hands to squeeze out some of the water. Then wrap a clean cloth, napkin(s), or paper towel(s) around tofu block and place onto a plate. Lay something heavy on top of the towel-wrapped tofu for ~10 minutes. A glass baking dish or heavy soup pot works well. Once drained, crumble tofu into a bowl to use later.

Sauté onion and garlic until tender over medium heat. Add diced bell peppers and spices, and toast for ~30 seconds. Add in crumbled tofu and stir until spices evenly coat tofu—will be yellow in color like scrambled eggs. Stir in chopped spinach and tomatoes, and continue to cook over low-medium heat, stirring occasionally until peppers are tender and spinach is wilted. Season with salt and pepper to taste.

Tofu scramble goes great served alongside colorful roasted finger potatoes and garlicky kale.