Ginger tofu with peppers

INGREDIENTS

• Tofu- 14 oz, pressed & drained, then cubed
• Avocado oil- 2 tbsp
• Onion- 1 medium, chopped into large pieces
• Multicolored bell peppers- 2 large
• Ginger- 2 inches, peeled and cut into small matchsticks
• Serrano or jalapeno pepper- ½ -1 chopped depending on spice level preferred
• Vinegar (I used apple cider vinegar)- 1 ½ tbsp
• Cumin seeds- 1 tsp
• Turmeric powder- 1 tsp
• Red chili powder- 1/8 tsp (add more if you like it hot!)
• Salt- to taste
• Garam masala powder- 1 tsp

INSTRUCTIONS:

1. Prep tofu by pressing between 2 cutting boards while draining over sink. Cut into cubes and set aside
2. Warm a stainless steel pan over low-medium heat.
3. Once warm, add avocado oil and let heat for a minute.
4. Add cumin seeds & once changing color, add the onions, ginger & serrano pepper
5. Cook on low-medium heat while stirring for 1 minute.
6. Add red chili powder, turmeric powder & stir. After 1 minute, add bell peppers.
7. Cook uncovered while stirring for 3 minutes.
8. Add tofu, salt & vinegar.
9. Cook for 2-3 minutes, stirring gently.
10. Add garam masala powder & optional garnish with chopped cilantro

TIP: This recipe can be easily doubled and kept on hand for the week in the refrigerator. Serve as a wrap, on its own, or over your favorite whole grain or cauliflower rice.