#174 The Case of Saturday Morning Scramble

This also works well with 1 cup egg style liquid (I use Simply Eggless) instead of tofu and Scramble Seasoning. Scramble the egg style liquid at the same time as you sauté the roasted red peppers.

1 lb medium tofu, drained and squeezed

2-1/4 teaspoons Scramble Seasoning (see below)
4 tablespoons olive oil
4 mushrooms, sliced
1/4 cup roasted red peppers, chopped (or sun-dried tomatoes in oil, sliced)
2 small handfuls fresh spinach (or arugula)
1/4 cup vegan mozzarella, cubed
salt
pepper

Crumble the tofu into a bowl and combine well with the Scramble Seasoning.

Heat the olive oil in a large pan and sauté the mushrooms and the tofu.

Add the roasted red peppers and continue to sauté.

When the scramble is hot enough, toss in the spinach and the vegan mozzarella.

Season with salt and pepper to taste.

Plate when the spinach is mostly wilted and the cheese is soft.

Serves 2 but multiplies and divides well.

Scramble Seasoning

1/2 cup nutritional yeast flakes
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon paprika
1 teaspoon turmeric

Measure all the ingredients into a sieve over a bowl and stir, forcing the seasoning through into the bowl beneath.

Stir again then store in an airtight container in your cupboard.

Makes enough for 8 lbs of tofu or 16 servings.

♥ Becki

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