Tofu Scramble With Spinach

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped shallot
• 500g extra-firm tofu, drained and crumbled
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt, divided
• 3 packed cups torn fresh spinach
• 3 tablespoons unsweetened almond milk
• 1/2 teaspoon rice vinegar
• 1/8 teaspoon crushed red pepper (optional)

Preparation

1. heat oil in a large nonstick skillet over medium heat. add shallot; cook, stirring constantly, until slightly softened, about 1 minute. add tofu; cook, stirring often, until most of the moisture has evaporated, 5 to 7 minutes. stir in nutritional yeast, onion powder, garlic powder, turmeric, pepper and 1/8 teaspoon salt; cook, stirring constantly, until the tofu is completely dry, 3 to 4 minutes.
2. add spinach, almond milk and vinegar to the tofu mixture. cook, stirring occasionally, until the spinach has wilted, about 3 minutes. sprinkle with crushed red pepper (if using) and the remaining 1/8 teaspoon salt.