Scrambled Tofu with Za’atar

2 teaspoons extra-virgin olive oil or high-oleic safflower oil

1 small onion, or half a medium onion, minced

½ medium red bell pepper, diced small

1 medium tomato, diced

14-16 ounces extra-firm tofu (organic and non-GMO), well drained

1 tablespoon low-sodium tamari

3 tablespoons nutritional yeast

1/2 cup water

1 teaspoon za’atar

¾ teaspoon turmeric

½ teaspoon sweet paprika

Freshly ground black pepper to taste

1 tablespoon chopped fresh cilantro (optional)

Heat the oil in a large skillet. Saute the onion and pepper over medium heat for 5 minutes. Add the tomato and cook a couple minutes longer, until the tomato starts to break down. Add the tofu by squeezing the blocks through your fingers into the pan. Add the remaining ingredients except cilantro, raise the heat bring to a boil. Reduce the heat and simmer until the liquid has evaporated. Stir in cilantro and serve.

Serves 2