Drain the tofu and press it to remove excess water. Place it on a cutting board lined with paper towels or a thin cloth, then press for 15 minutes with a heavy object, like a cookbook.
In a bowl, mix the turmeric, garlic powder, onion powder, paprika, tahini, and nutritional yeast. Gradually add the oat milk and whisk until you get a smooth sauce.
Once the tofu is pressed, crumble it by hand into medium-sized pieces.
Heat olive oil in a non-stick pan over medium-high heat. Add the crumbled tofu and cook for 5–7 minutes until lightly golden, stirring occasionally.
Pour the sauce over the tofu and mix well to coat each piece. Continue cooking for 1–2 minutes to blend the flavors.
Season with sea salt to taste.
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