This is one of the first dishes I ever learned to cook. It took me quite a few tries to get it right, from choosing the wrong texture of tofu to severely undercooking the vegetables, but I finally have a handle on it. As for the avocado toast, well, I eat that at least four times a week, so I better have that one down.
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 1lb block extra firm tofu, drained
- 1 red bell pepper, chopped
- 8 oz baby portobello mushrooms, quartered
- 1 head broccoli, chopped
- 2 tsp cumin
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp turmeric
- 1/4 cup nutritional yeast
Heat oil in a large skillet and add minced garlic. Cook until fragrant. Add broccoli, bell pepper, and mushrooms. Cook for a few minutes until the broccoli deepens in color. You can add whatever vegetables you like, just make sure you cook them the right amount of time. I really like potatoes in this dish, but I didn't want to wait for them to cook this time around.
Meanwhile, mix cumin, thyme, salt, turmeric, and 3 tablespoons of water in a small bowl and set aside.
Crumble tofu and add to the vegetables. Cook for about 10 minutes, until tofu is slightly browned. Stir often to prevent tofu from sticking to the bottom of the pan. Add spice mixture and mix well. Cook a few more minutes.
Add kale and nutritional yeast. Mix well. Cook for about 5 minutes. Serve with hot sauce and whatever sides you'd like.
- 1 slice whole grain bread
- 1/2 avocado
- 1/4 slice lemon
Toast bread. Top with smashed avocado. Squeeze a lil lemon on there and finish it off with salt and pepper.