Ingredients
1
package (14 oz) firm tofu
1
tablespoon olive oil
1
medium red onion, cut in half, thinly sliced (1 cup)
1
package (8 oz) sliced fresh mushrooms
1
orange bell pepper, diced (1 cup)
1/4
teaspoon ground turmeric
1
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon crushed red pepper flakes
2
cups baby spinach leaves, roughly chopped
2
plum (Roma) tomatoes, seeded and diced
1/4
cup fresh basil leaves, sliced in ribbons
Preparation
Drain tofu; crumble, then squeeze dry with paper towels or cheesecloth; set aside.
Heat 10-inch nonstick skillet over medium heat. Add oil and onion to skillet. Cook 3 to 4 minutes, stirring occasionally, until starting to soften. Add mushrooms and bell pepper. Cook about 5 minutes or until starting to soften. Stir in turmeric, tofu, salt, pepper and red pepper flakes.
Stir in spinach; continue stirring until spinach begins to wilt. Remove from heat. Top with tomatoes and basil. Serve immediately.
