Turmeric turns the tofu fetching yolk-yellow, while dried mushroom powder and vitamin B-rich nutritional yeast infuses this riff on scrambled eggs with a delicious dose of umami and cheesy flavour, respectively. If you like, you can serve this dish taco-style with corn tortillas and salsa.
1 block (1 lb/450 g) firm tofu
3/4 cup (180 mL) dried mushrooms
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
1 leek, thinly sliced
2 garlic cloves, minced
1 large red bell pepper, chopped
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/4 tsp (1 mL) chili powder
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) black pepper
1/3 cup (80 mL) nutritional yeast (optional)
1 cup (250 mL) cooked or canned pinto beans (drained and rinsed)
3 cups (750 mL) baby spinach
1 avocado, thinly sliced
Place tofu on cookie sheet or cutting board. Top with another cookie sheet or cutting board and place heavy object on top. Allow water to drain from tofu for 20 minutes. Using fork, break apart tofu and scrape into bowl.
Using mortar and pestle, food mill, or food processor, pulverize dried mushrooms into powder.
Heat oil in large skillet over medium heat. Add leek and garlic; cook until softened, about 4 minutes, stirring often. Stir in red bell pepper, turmeric, cumin, coriander, chili powder, salt, and pepper; heat 1 minute. Add tofu and nutritional yeast (if using) to skillet and cook 2 minutes, stirring often. Add pinto beans and baby spinach; cook until spinach is slightly wilted and everything is heated through. Stir in mushroom powder and remove from heat. Serve topped with sliced of avocado.
Each serving contains: 341 calories; 18 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 36 g total carbohydrates (4 g sugars, 12 g fibre); 180 mg sodium
source: "One-skillet Meals", alive #378, April 2014
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