01 -
Drain the tofu and press it firmly to extract excess moisture. Crumble the tofu into small pieces using your hands or a fork.
02 -
Heat olive oil in a non-stick skillet over medium heat.
03 -
Add diced onion and diced bell pepper to the skillet. Sauté for 3–4 minutes until softened and fragrant.
04 -
Add spinach or kale to the pan and cook for 1–2 minutes until wilted.
05 -
Stir in crumbled tofu, turmeric, garlic powder, ground cumin, salt, and black pepper. Mix thoroughly until the tofu is evenly coated with seasonings.
06 -
Continue cooking the mixture for 5–7 minutes, stirring occasionally, until heated thoroughly and well combined.
07 -
Taste and adjust the salt, pepper, or spices as desired.
08 -
Transfer to plates and garnish with fresh herbs if desired. Serve immediately while hot.