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Serving options: Warmed tortillas Sliced avocado Hot sauce
Place the tofu in a medium bowl and, using your fingers or a potato masher, crumble it into bite-sized pieces or curds. Sprinkle with the nutritional yeast, turmeric, and 1/2 teaspoon of the salt, and toss to combine.
Heat the oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the shallot, bell pepper, mushrooms, kale, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the kale wilts and brightens in color and the vegetables have softened and browned, 5 to 7 minutes.
Add the tofu mixture and cook until the tofu releases some liquid and is warmed through, 4 to 6 minutes. Remove from the heat and stir in the Daiya Mozzarella Style Shreds and Daiya Cheddar Style Shreds. Serve immediately, sprinkled with more Daiya Mozzarella and Cheddar Style Shreds. Serve with tortillas, avocado, and hot sauce if desired.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Thank you The Kitchn for the recipe!