1 14-ounce package ﬁrm tofu, drained
1-2 teaspoons ground cumin
½ cup nutritional yeast
2 teaspoons tamari
2 teaspoons extra-virgin olive oil or coconut oil
1 small zucchini, diced
1 small red, yellow, or green bell pepper, diced
1 small onion or 1 shallot, diced
- Crumble the tofu into a medium bowl, add the cumin, yeast, and tamari, and stir with a fork to mix.
- Heat the oil in a heavy skillet, add the zucchini, pepper, and shallot, and sauté over medium heat for about 5 minutes, until the vegetables start to soften and give oﬀ moisture.
- Add the tofu and continue cooking for about 10 minutes longer, turning the tofu with a spatula and scraping any browned bits from the bottom of the pan several times, until everything is piping hot. Serve immediately.