1-14 oz. block firm Tofu, cubed
1 1/2 teaspoon salt
3/4 scan't teaspoon onion powder
3/4 scan't teaspoon garlic powder
1/2 top dried bell pepper powder
1 pinch Turmeric
1 bunch green onions, sliced
2 oz sliced olives
2 medium tomatoes, diced
1 medium avocado, diced
1 medium bell pepper , slivered, or diced, opt.
Place cubed Tofu in skillet over medium heat. Sprinkle salt, onion powder, garlic powder, bell pepper powder, and turmeric over the tofu cubes as you toss it lightly with a spatula or turner to keep them from sticking. The turmeric should turn the tofu a medium yellow - be careful, a little turmeric goes a long way. The Tofu will dry. At this point you can refrigerate the tofu and make the salad fresh when you want it. Or place in a dish.
Mix the Tofu with the tomatoes, avocado, bell pepper, the olives, and the green onions.
Serve with or without dressing. A little tofu sour cream is good.