This inexpensive, easy-to-make meal is perfect for breakfast, lunch or dinner, either on its own or in a tortilla, salad or sandwich. Be sure to use water-packed tofu in the refrigerated section of your local grocer, not the silken, boxed varieties.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 2 T. olive oil
- 3 cloves garlic, finely chopped
- 1 1/2 cups chopped yellow onion
- 3 T. finely chopped fresh jalepeno pepper (about 1 medium pepper)
- 1 red bell pepper, chopped
- 1 t. turmeric
- 1 t. salt, plus more to taste
- 1/4 t. black pepper, plus more to taste
- 1 12-oz. block extra firm tofu, drained
- 1/3 cup nutritional yeast
- 2 T. tahini paste
- 1/4 cup plain unsweetened almond milk or soy milk
1. In a medium-large skillet over medium-high heat, heat the olive oil, adding the garlic and onion once hot. Cook, stirring occasionally, until the onion is soft and fragrant, about 4-5 minutes. Add the jalepeno and red bell pepper, and cook for 3-4 minutes more, or until the vegetables are soft.
2. Meanwhile, in a medium-sized mixing bowl, crumble the tofu with your hands. Using a wooden spoon, mix in the nutritional yeast and tahini paste, and add the mixture to the skillet, stirring well to combine. Once combined, sprinkle in the turmeric, salt and black pepper, mixing to evenly distribute the spices. Add the almond milk or soy milk and cook until the liquid is mostly absorbed. Remove from heat.
3. Add salt and pepper to taste and serve hot.