Recipe by: WFPB Me
__Firm or Extra Firm Tofu, 1 pack (14 oz), drained & pressed
__Onion, 1/4 - 1/2 of it, chopped
__Bell Peppers, 1/2 of one or two, chopped
__Shittake Mushrooms, 1 handful, chopped
__Tomato, 1/2, chopped
__Dark Leafy Green of your choice, chopped small
__Vegetable Broth, 2/3 cup
__Garlic powder, medium layer
__Ground Turmeric, medium layer
__Ground Cumin, medium layer
__Thyme, light layer
__Nutritional Yeast, medium layer
__Smoked Paprika, light layer
__Black Pepper, light layer
__Salt, light layer at end
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
Chop & add all veggies except for greens and a few drips of olive oil to a medium/large skillet with a rim & lid on medium low heat
Let simmer for about 5 minutes. In the meantime, open tofu package, drain, and press the excess water out.
Turn tofu block on its side & slice it in (separating the front from the back). Stack the two slabs on top of eachother & cut tofu block into narrow strips.
Take your strips and rip them apart with your fingers while adding them to the skillet (think scramble crumbles).
Add all spices exept for salt. Mix around. Add greens
Pour Vegetable broth over top of everything and cover with lid.
Let cook for 10-15 mins. Lift lid and stir often.
Once all liquid is pretty much absorbed, remove lid and let cook for 5 more mins. Stir often
Add the salt. Taste Check & Enjoy!