3-Vegetable Tofu Scramble

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  14 oz or 397g

• 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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

Directions

1. Drain excess water from the tofu. Using a spatula or potato masher, break the tofu into thick chunks in a skillet. Cook over medium-high heat for 3-4 minutes until the tofu releases its water.
2. Add the mixed vegetables, nutritional yeast, Dijon mustard, garlic powder, onion powder, turmeric, cumin, and salt, stirring to combine. Continue to cook and stir for another 5-10 minutes, breaking the tofu chunks into smaller pieces until 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 and is yellow in color, and everything is thoroughly warm, turn off the heat. Taste and add additional salt and pepper if needed. Serve topped with sliced green onion and hot sauce.

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