1cuptri-color peppers (capsicums)deesseded and chopped in 3.5cm pieces
1teaspoon sea salt
1 cup plant-based milk
1/4cup nutritional yeast
1/2 teaspoononion powder
1/4 teaspoongranulated garlic
Drain, rinse and press both firm and silken tofu making sure to remove excess water. For firm tofu only, crumble the pressed tofu into a medium bowl. Set aside.
Warm one tablespoon of olive oil in a large frying pan over medium heat; add shallots. Sauté shallots until beginning to brown. Add peppers and continue to sauté for another seven minutes before adding garlic. Continue to sauté on lower heat while adding salt, pepper, and smoked paprika.
Remove sautéd vegetable mix from the pan and place them into a bowl. Set aside.
Add remaining olive oil and firm tofu crumble to the pan and cook for eight minutes, mixing often and adding extra olive oil if needed.
Meanwhile, in a blender, combine silken tofu with milk, nutritional yeast, kala namak, turmeric, onion powder, and granulated garlic. Blend till smooth.
Pour silken tofu mix over the firm tofu crumble in the pan and cook on medium heat for 20 minutes or until you reach your desired texture and consistency, stirring occasionally. Once ready, fold in sautéed capsicum and serve warm with cherry tomatoes and avocado.
We suggest using a tofu press to remove excess moisture.