My Legendary Tofu Scramble

I’m not exaggerating when I say this is my favorite recipe of all time. I love tofu scrambles because you can use up any leftover veggies you’ve been avoiding in your fridge. My favorite veggies to use are zucchini, mushrooms, spinach, peppers, and baby tomatoes. It’s the perfect savory breakfast, lunch, or dinner that will fill you with energy to help you crush the day.

Here’s how you make it:

• Add some oil to a pan

• Add 1/3 block extra firm-pressed tofu

• I usually use whatever leftover veggies I have on hand. The pictured scramble includes baby tomatoes, diced sweet potato, orange pepper, and kale.

• Seasonings: nutritional yeast, turmeric powder, salt, garlic powder, a few cracks of pepper, and 1 paprika (I don’t measure, but if I had to guess I would use about 1/2 a tsp of each)

• Make sure the seasonings are mixed well

• Cook on the stove at medium-high temperature for 10-15 minutes (until the veggies are cooked and the tofu turns golden brown)

• Top with a generous amount of hot sauce and enjoy!

• Optional: top with avocado