Ingredients
14 ounces firm tofu
2 teaspoons extra-virgin olive oil
1/2 medium red onion, sliced
1 large green bell pepper, stemmed, seeded, and thinly sliced (1 cup)
6 ounces cherry tomatoes, halved (1 1/4 cups)
1 1/2 teaspoons chopped fresh thyme leaves
1/2 teaspoon ground turmeric
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 ounce freshly grated Parmesan cheese (about 5 tablespoons)
2 tablespoons chopped fresh chives
Preparation
Place tofu on a rimmed baking sheet lined with paper towels, then cover it with a layer of paper towels. Place a baking sheet on top, and press to remove as much liquid as possible. Crumble tofu into 1-inch pieces.
Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper, and cook until softened, about 3 minutes. Stir in tofu, tomatoes, thyme, turmeric, salt, and pepper, and cook for 3 minutes. Stir in Parmesan and 1 tablespoon chives. Sprinkle with remaining chives, and serve immediately.
