1 red bell pepper, diced
2-3 green onions, diced
1 c. mushrooms, sliced
2 cloves garlic, minced
14 ounces tofu, (firm or extra-firm) pressed/drained and crumbled
2 tbsp. of Bragg's liquid aminos
1/4 tsp. turmeric
1/4 cup nutritional yeast
additional salt & pepper, to taste
1.Heat a non-stick skillet over medium-high heat. Add the red pepper, green onions, and mushrooms...cook until the mushrooms begin to soften. Add the garlic and cook for another minute.
2.Add the tofu and sprinkle it with the turmeric, then the Bragg's. Cook, stirring constantly, until fragrant and the tofu is hot.
3.Reduce the heat to medium. Add the spinach and stir. If the mixture seems dry, add a tablespoon or two of water. Cover and steam, stirring every minute or so, until the spinach softens, about 3 or 4 minutes. Stir in the nutritional yeast, check the seasonings, and add salt and freshly ground black pepper to taste. Cook for another minute or two until heated through.