• 1 ea. 10 oz. package of firm, organic tofu
• 2-3 Tablespoons of olive oil
• 1 small to medium yellow onion, chopped
• 2-3 cloves garlic, chopped
• 8-10 crimini mushrooms, sliced
• 1 green or red bell pepper, chopped
• 2 cups spinach or chard cut into thin strips (chiffonad)
• 1 medium tomato or handful of cherry tomatoes, chopped
• 1 teaspoon turmeric
• 1 teaspoon cumin
• sprinkle of cayenne pepper
• salt and pepper to taste

Instructions:

• Prepare the tofu mixture by draining and then crumbling the tofu in a bowl with  your clean hands or a potato masher. Add the turmeric, cumin and salt and pepper, set aside.
• Saute the onion and garlic in olive oil until the onions are translucent. Add the bell peppers, mushrooms and saute for a few more minutes. Then add the spinach or chard and the tomatoes.
• Add the tofu mix to the vegetables and stir.
• Add more salt and pepper as needed.

Serve topped with guacamole and salsa or as a breakfast burrito – wrapped in a tortilla with guacamole and salsa. Enjoy!