1 bell pepper diced
1 small onion diced
1 cup mushrooms sliced
16 oz firm tofu, drained and pressed
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp curry powder
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp pepper
1/4 cup water
2 cups roasted or air fried potatoes
2 cups spinach
Saute onions, pepper, and mushrooms over medium heat with olive oil.
Using a fork, break up the tofu into scrambled pieces and add to pan.
Mix spices with water to make a slurry. Pour over the tofu and vegetables and stir until well coated.
Cook until tofu is heated thoroughly. Add in cooked potatoes and spinach.
Serve with salsa and sliced avocado as is, or on tortillas.