Ingredients:

  • 14 oz (400g) silken tofu, drained
  • 1/4 tsp (1.5g) turmeric powder
  • 1/4 tsp (1.5g) kala namak / black salt
  • 1/2 tsp (3g) garlic powder
  • 1 tbsp (6g) nutritional yeast
  • 1/4 tsp (1.5g) cracked black pepper
  • 1 tbsp (15ml) olive oil
  • 1/4 cup (40g) diced yellow onion
  • 1 cup (30g) fresh baby spinach
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Heat the olive oil in a non-stick skillet over medium heat. Add the diced onions and sauté for 3–4 minutes until they become translucent and fragrant.
  2. Add the drained silken tofu to the pan. Using a spatula, gently break the tofu into large, irregular curds. Stir for 2–3 minutes until heated through and excess moisture has evaporated.
  3. Sprinkle in the turmeric, garlic powder, and nutritional yeast, stirring until the color is a uniform, bright yellow.
  4. Fold in the fresh baby spinach and cook until just wilted.
  5. Remove from heat and stir in the kala namak and lemon juice to preserve the sulfurous aroma.