Ingredients:

  • 1 (14-ounce / 400g) package extra-firm tofu, pressed
  • 2 tablespoons olive oil (30 ml)
  • 1 small yellow onion, diced (about 1 cup / 115g)
  • 1 red bell pepper, diced (about 1 cup / 120g)
  • 1 jalapeno, seeded and minced (optional) (about 1 Tbsp / 10g)
  • 2 cloves garlic, minced (about 2 tsp / 6g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon ground cumin (1.25 ml)
  • 1/4 teaspoon turmeric (1.25 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 1/4 teaspoon onion powder (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/4 teaspoon sea salt, or more to taste (1.25 ml)
  • 1/4 cup (60 ml) unsweetened plant-based milk (almond, soy, or oat work well)
  • 2 tablespoons nutritional yeast (10g)
  • 1 tablespoon lemon juice (15 ml)
  • Fresh cilantro, chopped (optional)
  • Avocado, sliced or diced (optional)
  • Salsa (optional)
  • Hot sauce (optional)

Instructions:

  1. Press the tofu to remove excess water. If using a tofu press, follow the manufacturer's instructions. If not, wrap the tofu in paper towels, place a heavy object (like a stack of books) on top, and let it sit for at least 30 minutes.
  2. Dice the onion and bell pepper. Mince the jalapeno and garlic.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeno (if using) and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.
  4. Crumble the pressed tofu into the skillet. Add the chili powder, smoked paprika, cumin, turmeric, garlic powder, onion powder, salt, and pepper. Stir to combine and cook for 5-7 minutes, until the tofu is heated through and slightly browned.
  5. Pour in the plant-based milk, nutritional yeast, and lemon juice. Stir well to combine and cook for another 2-3 minutes, until the mixture thickens slightly and the tofu is evenly coated.
  6. Garnish with fresh cilantro, avocado, and salsa. Serve immediately.