Decided to go with a breakfast recipe this time. Not your average breakfast, but one of my favorites. Tofu scramble! This recipe is extremely diverse. Feel free to mix up the veggies and spices to make it your own!
Press one twenty ounce block of tofu to remove any extra moisture. Crumble into different size pieces into a mixing bowl. You want the pieces to look similar to scrambled eggs consistency.
Add in two tablespoons of your favorite extra virgin olive oil, a tablespoon of nutritional yeast, a teaspoon or so of turmeric, sea salt and pepper. Mix well, with your best kitchen tool…your hands!
This particular morning, I looked in the fridge and grabbed a pound of cremini mushrooms, a bunch of kale and two shallots. Rough chop the veggies.
Heat a medium-sized skillet over medium heat on the stove top. Add one turn of extra virgin olive oil.
Saute the shallots and cremini mushrooms until the shallots begin to get tender.
Add in the kale, and saute another five minutes or so until the kale begins to wilt.
Add tofu mixture into the skillet and continue to saute until warmed through. This takes about ten to fifteen minutes.
My favorite topping for any tofu scramble is sriracha sauce, but feel free to top it however you like!