Tofu Scramble

This recipe was so delicious and fulfilled any craving I could ever have for eggs!  It's super fast so you could even make it for a quick weeknight dinner.  You can add any vegetables, mushrooms or vegetarian meats to it, basically anything you would add to eggs.  Mmmmmmmm
 

Ingredients

Serves 2

• 1 pound extra-firm tofu*
• 3 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp salt
• vegetables or vegetarian meats, as desired

* If you prefer softer eggs, use firm tofu instead of extra-firm. Soft or silken tofu (such as Mori-Nu) may not be substituted.

Instructions

1. If you want to add veggies or mushrooms to it, sauté the veggies in water or broth first until tender and the cooking liquid has totally absorbed. Then add tofu and follow the directions as written.
2. Drain excess water off of tofu and place it in the center of a non-stick or greased skillet. Using a spatula, break tofu up into thick cubes.
3. Cook over medium-high heat for 3-4 minutes, until the tofu releases its water.
4. Add remaining ingredients, stirring to combine.
5. Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs.
6. Add a splash of non-dairy milk or lemon juice if the tofu starts to dry out or stick to the skillet.
7. Once the tofu has the right consistency, is yellow in color and is thoroughly warm, add additional salt and pepper to taste and serve.