Tofu Scrambles

INGREDIENTS:
1 block of firm tofu, drained and pressed
1 tablespoon olive oil or vegan butter
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup spinach, chopped
2 tablespoons nutritional yeast
1 teaspoon turmeric powder
1/2 teaspoon cumin
Salt and pepper to taste
Optional toppings: avocado slices, chopped tomatoes, chopped green onions, salsa
INSTRUCTIONS:
Start by pressing the tofu. Wrap the block of tofu in a clean kitchen towel or paper towels and place something heavy on top (like a cast iron skillet or a few books) to press out the excess water. Let it sit for about 15-20 minutes.
Once the tofu is pressed, crumble it into small pieces using your hands or a fork.
Heat olive oil or vegan butter in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
Add minced garlic and diced bell pepper to the skillet and cook for another 2-3 minutes until the bell pepper starts to soften.
Add the crumbled tofu to the skillet and sprinkle with nutritional yeast, turmeric, cumin, salt, and pepper. Stir well to combine, making sure the tofu is evenly coated with the spices.
Cook the tofu scramble for 5-7 minutes, stirring occasionally, until heated through and slightly browned.