3-Vegetable Tofu Scramble

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  15 oz or 425g

• Mixed vegetables

  Frozen, unprepared

  1 cup or 225g

• Nutritional Yeast

  Vegan - Whole Foods Market

  3 tbsp or 23g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Young green, tops only

  1 stalk or 12g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

Directions

1. Drain excess water off of tofu. Using a spatula or potato masher, break tofu up into thick chunks in a skillet. Cook over medium-high heat for 3-4 minutes, until the tofu releases its water.
2. Add remaining ingredients (except green onions and hot sauce), stirring to combine. Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of water if the tofu starts to dry out or stick to the skillet.
3. Once the tofu has the right consistency, is yellow in color and everything is thoroughly warm, turn off heat. Taste, add additional salt and pepper to taste, and serve topped with green onion and hot sauce if desired.

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