Serves 1

  • 1-2 tsp sunflower oil (canola would be fine)
  • 1 large garlic clove, minced
  • 1/4 small onion, diced
  • 1/2 small red bell pepper, diced
  • 1/4 tomato, diced
  • 5 oz of firm tofu
  • 3 oz of baby spinach
  • 1/4 tsp turmeric
  • 1/4 tsp curry powder
  • 1/8 tsp cumin
  • 1/8 tsp paprika
  • sea salt + pepper to taste
  • hot sauce to taste (I use a ton!)

1. Heat oil in a nonstick skillet on medium-high heat. Add your diced onion, bell pepper, tomato and saute for about 5 minutes until everything softens. Add garlic and saute for an additional 2 minutes.

2. Once everything smells like garlicky heaven, crumble your tofu into the skillet and stir it around to incorporate it with the veggies.

3. Add spices to the pan and mix. Your tofu should have a yellow hue to it at this point.

4. If necessary, deglaze the pan with about 1 tsp of water to pick up the flavors from the bottom of the skillet. Add spinach and stir with other ingredients in the pan. It should start wilting in about 2 minutes. Add a dash more water if needed.

5. Once spinach is wilted, and the sea salt, black pepper, and hot sauce to taste, and serve immediately. Eat and Enjoy!!

This makes the perfect breakfast or brunch, and it tastes great served with sweet potato fries or even on a bed of whole wheat couscous!