In a tiny bowl, combine miso paste and water. Mix well and set aside.
Heat up a non-stick frying pan at medium high heat. Add grapeseed oil and cook garlic and ginger for 1-2 minutes. Add cremini mushrooms. Cook for 2-3 minutes until caramelized. Then add onion and green pepper. Cook for another 2-3 minutes.
Reduce the heat to medium low. Use hands to crumble tofu to add to the pan. Season with ‘miso + water’ mixture, cumin powder, turmeric powder, nutritional yeast, lemon juice, salt, and black pepper. Stir well and cook for 5 minutes. After stirring, don’t move too much to get a nice light brown color to the tofu.
Serve with scallion on top.
Notes
To get the best texture, use the vacuum packed kind (pressed, contains minimum amount of water) super firm tofu. Otherwise, use extra firm tofu (packed in water) and gently press to squeeze excess water out.