Hearty Tofu Scramble
Whether you serve this scramble for breakfast, or breakfast-as-dinner, a jar of hot sauce or salsa on the side will spice things up nicely! The nutritional yeast adds the umami of grated Parmesan, but keeps the dish vegan-friendly.
In a large skillet, heat olive oil over medium-high heat and sauté the red onion, mushrooms, kale, peppers and garlic for about 10 minutes, until soft. While the vegetables are cooking, drain and crumble the tofu. Mix the tofu with the Dijon, nutritional yeast, turmeric, salt and pepper. Add the tofu mixture to the skillet and cook until heated, about 10 minutes. Sprinkle with the basil and serve immediately.
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