Tofu Scramble

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

⅓ cup almond milk

2 tablespoon nutritional yeast

2 garlic cloves (minced)

½ teaspoon Dijon mustard

¼ teaspoon ground turmeric

¼ teaspoon ground cumin

1 tablespoon-extra virgin olive oil

½ cup diced yellow onion

14 ounces extra-firm tofu (patted dry and crumbled)

Sea salt

Freshly ground black pepper

Tomatoes, salsa or pico de gallo

Avocado and/or tomatillo salsa verde

Sauteéd spinach or kale

Cilantro

Tortillas

Directions

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.

Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.