Dianne Wenz’s Mushroom-Leek Tofu Scramble

Step 1

Cook the leeks in the oil along with a pinch of sea salt in a large skillet over medium heat for about 10 minutes, until they start to brown and caramelize. Stir often.

Step 2

Add the mushrooms and another pinch of sea salt and cook until they soften, about 5 more minutes.

Step 3

Crumble the tofu into the pan along with the nutritional yeast, all-purpose seasoning mix, cumin, turmeric, black pepper, red pepper flakes, and the remaining sea salt. Let cook for about 5 minutes, stirring often.

Step 4

Add the spinach and cook 1 to 2 minutes, until it wilts.

Step 5

Serve hot, topped with tomatoes and black olives.