1 teaspoon sea salt (reduce for less salty sauce)
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon turmeric (optional)
Water (to thin)
Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes. When drained, unwrap and crumble tofu into bite-sized pieces. Set aside.
While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
In a large skillet, dry saute, on medium-high heat, onion for 1-2 minutes. Add garlic, peppers, and zucchini, pour in a few tablespoons of water or broth if dry and browning too quickly. Cook until softened, about 5 minutes. Add the kale, season with a bit of salt and pepper, cover and steam for 2 minutes.
With a spatula move the veggies to one side of the pan and add crumbled tofu. Saute for 2 minutes then add sauce, pouring it mostly over the tofu and a little on the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned. Turn off the heat and stir in the nutritional yeast.
Serve immediately with condiments.
Watch me make this recipe: