- Place the oil in a large skillet over medium-high heat. Add in the onions and cook for 3 minutes, or until the onions begin to become fragrant.
- Stir in the bell pepper and sweet potato and cook for 3 minutes. Stir in the mushrooms and garlic and cook for 3 minutes more, or until the garlic turns golden.
- Season with the salt, paprika, garlic powder, Italian seasoning, chili powder, cumin and black pepper. Add just enough water to evenly coat the veggies without being too dry.
- Stir in the crumbled tofu and let cook for 7 to 10 minutes, adding water if necessary so the mixture does not stick. Stir in the nutritional yeast, if using and season with salt and pepper to taste. Serve into equal portions.
* Optional. Found in health food stores of the health food section of some grocery stores.
Recipe by Lindsay of Cook. Vegan. Lover.