SOUTHWEST TOFU SCRAMBLE

Step 1

Drain tofu. No need to press and get it all, we’ll cook it long enough on the stove to remove the remaining moisture. Set tofu aside.

Step 2

: In a skillet or wok, heat oil on medium, add the onions and sauté for 4 minutes.

Step 3

Add tofu: Add tofu to the pan while crumbling chunks between your fingers, cook for 4 minutes.

Step 4

Add veggies & spices: Add the mushrooms, broccoli, tomatoes, cumin, turmeric, garlic powder, salt, pepper and red pepper flakes, cook for 5 minutes.

Step 5

Add leafy greens & ‘nooch’: Add the greens and nutritional yeast, stir and cook until the greens soften and wilt. Remove pan from heat.

Step 6

Serve with salsa, avocado and season more to taste.

Step 7

Serves 3 – 4

Step 8

Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.