Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid. Crumble or cube tofu and toss with turmeric and black salt.
Steam green beans for about 5 minutes, until almost cooked (still crunchy), and drain.
Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and garlic, sauté for 4 minutes.
Add green beans and spices. Cook for another 3-4 minutes on medium-low heat.
Add water or vegetable broth. 1 tablespoon at a time (as needed).
In the same skillet, add soy chorizo or sausage and tamari sauce, cooking for 2 minutes, stirring often.
Add tofu to the skillet, folding gently to combine. Cover until the tofu is heated through, 2 to 3 minutes.
Add salt and freshly ground pepper. Taste and adjust seasoning.
Serves 2 to 3
Serve with our sautéed kale or chard https://veggiefestchicago.org/recipe/swiss-chard-saute/
and our baked potato fries https://veggiefestchicago.org/recipe/baked-potato-fries/
sliced avocado, and roasted vine tomatoes.
Black salt is available in most Asian and specialty grocery stores.