Ingredients
Scale
- 2 blocks (14 oz each) extra-firm tofu, drained and pressed
- 2 cups low-fat cottage cheese
- 1/2 cup nutritional yeast
- 1 teaspoon turmeric (for color and antioxidants)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups fresh spinach, chopped
- 1 bell pepper, diced
- Salt and black pepper to taste
- 1 tablespoon olive oil or avocado oil
- Optional: Sriracha or red pepper flakes for heat
Instructions
- Start by pressing your tofu to remove excess moisture. Wrap the blocks in a clean kitchen towel and place a heavy skillet or books on top for about 5 minutes. While the tofu presses, dice your bell pepper and chop the spinach. In a medium bowl, whisk the cottage cheese, nutritional yeast, turmeric, garlic powder, and onion powder until the mixture is well combined and creamy.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the diced bell peppers and sauté for 3 to 4 minutes until they begin to soften. Crumble the pressed tofu directly into the pan using your hands, aiming for bite-sized pieces that resemble scrambled eggs. Cook the tofu with the peppers for another 5 minutes, stirring occasionally, until the tofu edges slightly golden.
- Lower the heat to medium-low. Pour the cottage cheese sauce over the tofu and pepper mixture. Stir well to coat every piece of tofu. Fold in the chopped spinach and continue to cook for 2 to 3 minutes until the spinach wilts and the cottage cheese is heated through. Season with salt and pepper to taste. Remove from heat immediately to ensure the cottage cheese stays creamy and doesn’t separate.
- Cook Time: 30 minutes