Smoky tofu scramble with peppers and spinach

• 400 g extra-firm tofudrained
• 2 tbs olive oil
• 1 large red bell pepperdiced
• 1 large yellow bell pepperdiced
• 3 garlic clovesminced
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 100 g baby spinach
• 3 tbs nutritional yeast
• 1 tbs tamarigluten-free
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 medium lemon

1. 1

   Wrap the drained tofu in a clean kitchen towel and press firmly with your hands over the sink to squeeze out as much liquid as possible — you want it crumbly, not soggy. Crumble the tofu into rough, uneven pieces with your fingers (some big, some small gives you better texture).

   Tip: Don't stress about uniform pieces — the variety of sizes means you'll get some crispy bits and some creamy bits.

2. 2

   Heat the olive oil in a 30cm skillet over medium-high heat until it shimmers. Add the diced red and yellow bell peppers and cook, stirring occasionally, until they soften and get some color on the edges, about 3 minutes.

3. 3

   Push the peppers to one side and add the minced garlic to the open space. Cook until fragrant and just starting to turn golden, about 30 seconds, then stir everything together.

4. 4

   Add the crumbled tofu, turmeric, smoked paprika, cumin, kosher salt, and black pepper. Toss everything together and spread in an even layer. Let it cook undisturbed for 2 minutes so the bottom pieces get golden and slightly crispy, then stir and repeat for another minute.

   Tip: Resist the urge to stir too much — letting it sit is how you get those crispy golden bits that make the whole dish.

5. 5

   Add the baby spinach and tamari, tossing to combine. The spinach will wilt down in about 30 seconds. Remove the skillet from the heat, then sprinkle the nutritional yeast over everything and squeeze the juice from half the lemon on top. Toss to coat — the nutritional yeast will melt into a savory coating on the tofu. Taste and adjust salt if needed. Cut the remaining lemon half into wedges for squeezing at the table.

   Tip: Keeps in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen things up.

• skillet (30cm (12-inch))
• cutting board
• kitchen towel

Per serving

Nutritional values are estimates only.