Ingredients

The following ingredients have 4 Servings
  • 14 ounces soft tofu (drained)
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • ¼ cup diced red onion (¼-inch dice)
  • 1 cup diced red bell pepper (¼-inch dice)
  • 4 cups baby spinach
  • ¾ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • ⅛ teaspoon black pepper
  • 1 avocado (¼-inch dice)
  • 1 teaspoon minced parsley

Instruction

  • Line a baking sheet with paper towels.
  • Crumble tofu into 1-inch pieces onto the paper towels. Spread into an even layer and allow to drain for 15 minutes. Press with more paper towels before cooking.
  • Heat a 12-inch nonstick frying pan over medium heat.
  • Add olive oil and once hot and shimmering, add the garlic and onion. Saute for 30 seconds.
  • Add the bell pepper and saute for 2 minutes.
  • Add the spinach and saute until wilted, 2 minutes.
  • Add in drained tofu, salt, turmeric, and black pepper, stir to combine.
  • Cook and stir until tofu is hot and evenly coated in the seasoning mix, 3 minutes.
  • The tofu can be broken up more when cooking to create smaller pieces.
  • Taste and season with more salt and pepper as desired.
  • Top with avocado and parsley.