14 oz. organic, firm tofu
½-1 tsp. curry powder (depending if you like spicy)
1- 1 ½ tsp. turmeric (if you used ½ tsp. curry powder, use 1 ½ tsp. turmeric)
1 tsp. Kala Namik (Black) Salt, sifted if lumpy
1 tsp. garlic granules
¼- ½ tsp. black pepper (to increase uptake of curcumin)
Spray of Bariani Olive Oil
1 small onion, chopped however you like
½ organic red bell pepper, chopped
1 lg. clove garlic, minced
broccoli florets, chopped
1 c crimini mushrooms sliced and cut in half
sprinkle of garlic salt
2 T Foods Alive Nutritional Yeast
½ tsp. organic dried cumin
1 tsp. dried basil
Remove the tofu from wrapping and place it between a layer of toweling. Heat large sauté skillet on medium-high until water sizzles on it and dry sauté onions. Top the onions with red peppers and then garlic. Once the onions begin to brown, add a small amount of water and stir, reduce heat to medium. Cover and allow this to cook while you chop the broccoli and mushrooms and slice the tofu. With a sharp knife, slice the tofu block from one end into thin strips (this mimics eggs better than crumbling) scroll down this web page for a photo https://freefromharm.org/food-products/delicious-vegan-eggs-recipes/ As the tofu is sliced carefully transfer it to a shallow glass dish. Sprinkle the 2nd-6th ingredients over the tofu and lightly toss.
Add the broccoli and mushrooms to the onion mixture with only a slight amount of water if any is needed. You want this mixture to end up rather dry in 5 minutes. Cover and cook for 4-5 minutes or until broccoli is tender crisp. Transfer all of the veggies to another ceramic or copper coated skillet with a lid to keep warm. Wipe out the large skillet and return it to medium-high heat. Once hot, spray the skillet with Bariani Olive Oil and then add the seasoned tofu. Once it has heated for several minutes, carefully flip the tofu to allow the other side to cook. As it cooks, the spices will mix and it will look the color of eggs. As it cooks, make sure all of the tofu is coated. When it has cooked for 5-7 minutes, add the basil, cumin and nutritional yeast, then the cooked vegetable mixture. Toss well and serve.
Optional Add-ins: Crumbled tempeh sausage, black beans, or switch vegetables to any desired.