Turmeric Tofu Scramble with Spinach

Prep the Base

1. Drain the tofu and gently pat dry with a clean kitchen towel. Using your hands or a fork, crumble it into bite-sized curds of varied texture and set aside.
2. In a small bowl, whisk together the ground turmeric, ground cumin, smoked paprika, nutritional yeast, salt (or kala namak for an authentic eggy flavor), black pepper, and plant milk to make a smooth seasoning sauce.

Cook the Aromatics

1. Heat the olive oil in a wide skillet or non-stick frying pan over medium heat.
2. Add the diced red onion and cook for 3 to 4 minutes until soft and translucent.
3. Stir in the minced garlic and halved cherry tomatoes, cooking for another 1 to 2 minutes until fragrant and the tomato skins just begin to soften.

Scramble and Wilt

1. Add the crumbled tofu to the pan and pour the prepared turmeric sauce evenly over the top.
2. Toss gently to coat all the tofu curds in the golden sauce, cooking over medium heat for 4 to 5 minutes until heated thoroughly and excess moisture evaporates.
3. Add the baby spinach in handfuls, folding it through the warm scramble until completely wilted and bright green, about 1 to 2 minutes.

Serve

1. Taste and adjust seasoning with an extra pinch of black pepper or salt if desired.
2. Divide between two warm plates, scatter over the fresh chopped chives, and serve immediately with crusty whole-grain toast or avocado slices.