• In a small bowl, mix the nutritional yeast, turmeric, garlic powder, onion powder, salt, and black pepper. Set aside. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened and slightly caramelized, about 5-7 minutes.
• Add the crumbled tofu to the skillet. Sprinkle the seasoning mix over the tofu and vegetables. Stir well to ensure the tofu is evenly coated with the spices. Cook for 5-10 minutes, or until the tofu is heated through and has absorbed the flavors.
• Stir in the chopped spinach and diced tomato, cooking just until the spinach has wilted, and the tomatoes are warmed through, about 2-3 minutes. Taste and adjust seasoning as needed. Remove from heat. Serve the tofu scramble hot, either on its own or accompanied by optional ingredients.

Tip:

• For added depth of fl avor, consider incorporating a splash of gluten-free soy sauce or tamari while cooking the tofu. Feel free to add other vegetables such as mushrooms, zucchini, or kale, depending on your preference or what you have on hand.