Tofu Scramble

This can be a scramble, breakfast burrito, breakfast bowl.  And we are not fans of tofu, but we're learning new ways all the time to use it that actually taste great!  This is a weekend favorite!  Print recipe.

1 Tbsp olive oil
1 medium yellow onion, diced
2 cups mushrooms of choice, diced
1 bell pepper
3 garlic cloves, minced
1 pound extra firm organic tofu, drained
1/4 cup nutritional yeast
Juice of 1/2 lemon
1 carrot, shredded

Spice blend:
2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground turmeric
1 tsp salt
2 tsp fresh thyme (optional)

Once the tofu is drained set on 4 layers of paper towel to absorb excess moisture, let sit while preparing veggies.

Heat oil in a skillet over medium-high heat. Saute onions for 3 minutes until soft.  Add mushrooms and bell peppers saute for 5 minutes, add the garlic saute for 2 minutes.  Add the spice blend and incorporate into veggies.  Add 1/4 cup water to deglaze the pan if necessary - I usually skip this step because the moisture from the veggies keeps it moist enough.

Crumble the tofu and mix well.  Do not crush the tofu, lift and mix gently.  Let cook for about 15 minutes mixing occasionally. Add splashes of water if necessary to avoid sticking. Add the lemon juice and nutritional yeast and mix well.  Final step is to fold the shredded carrots into the mixture for color.

Serving ideas:  with a side of spicy potatoes, top with avocado, put inside a tortilla top with salsa, guac and sour cream.  Any way you eat it, you'll love it!