1 block firm tofu
1 tbsp grapeseed oil or cooking oil of choice
1 tsp turmeric
½ tsp chili powder
¼ tsp cayenne pepper
¼ red onion diced
¼ cup cherry tomatoes quartered
½ bell pepper diced
1 cup baby spinach
1 tbsp cilantro chopped
1 tbsp green onions chopped
1. Drain liquid from tofu, wrap in clean paper towel and place on counter with something heavy on top (like cast iron pan).
2. While tofu pressing, combine ½ tbsp oil and spices in small bowl and set aside.
3. Heat remaining oil over medium-high heat. Add onion and cook 4-5 minutes. Add tomatoes, pepper, and spinach and cook for additional 2-3 minutes. Remove tofu from paper towel and crumble into pieces with fork. Push veggies to one side of skillet and add tofu to other side. Drizzle oil/spice mixture over tofu and then stir tofu with vegetables and cook for an additional 2-3 minutes. Top with green onions and cilantro before serving.