Credits: THE BUDDHIST CHEF
|1 small onion, chopped|
|1/2 red bell pepper, diced|
|4 sliced mushrooms|
|2 tablespoons vegetable oil|
|1/2 cup water|
|1 block 450g firm tofu, crumbled|
|1/4 tsp turmeric|
|1/4 tsp paprika|
|1 tsp onion powder|
|1/2 tsp basil|
|3 tablespoons nutritional yeast|
|1 tsp maple syrup|
|1/2 to 3/4 cup soy milk (any unsweetened plant milk will do)|
|1 tsp of salt or Himalayan Black Salt (Kala Namak)|
|pepper to taste|
Preheat a large pan over medium-high heat.
Saute onions red pepper and mushrooms in oil for 5 minutes.
Add water if necessary and cook until vegetables are tender.
Stir in crumbled tofu, turmeric, paprika, onion powder, basil, nutritional yeast, maple syrup, soy milk, salt and pepper.
Cook a few minutes on medium-high heat until all the liquid is absorbed.