Tofu Scramble

Serves 2

Ingredients

1/2 block of extra firm tofu - about 8oz (I buy the half block packs for this to save from leftovers or waste)
1/4 of yellow onion, diced
About a cup of a variety of peppers, diced (I use a mix of all the colors of bell peppers and jalapeños)
10-12 cherry tomatoes, quartered
Sauce Mixture:
1/4 cup unsweetened plant milk
1/2 tsp Kala Namak (also known as black salt, it is where the egg flavor comes from)
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground turmeric
1 Tbsp nutritional yeast
1/2 Tbsp flour
1/4 tsp arrowroot powder or corn starch

Avocado or olive oil spray

Directions

Drain and press the water out of your tofu, set aside.

Whisk all the sauce mixture ingredients in a small bowl. Set aside.

In cast iron or nonstick skillet, sauté your onions, peppers, and tomatoes until softened and tomatoes have kind of melted and coated the veggie mix (about 8-10 minutes). Push the veggies to one side of the pan.

Spray the open pan side with a little avocado or olive oil. Crumble the tofu into the pan. Toss and allow to sauté for just a couple of minutes.

Pour sauce mixture over just the tofu portion. Stir to incorporate throughout the tofu, allowing it to heat through and thicken.

Bring the veggies back in and gently toss all together. Remove from heat and serve!

Bon Appetit!