The Best Tofu Scramble

Another favorite from La Dolce Vegan...I like to make extra...it keeps well in the fridge all week...then I use it again and again for different things when I am feeling lazy. I like to take left-overs of this and put it in with sliced pan-fried potatoes, just when the potatoes are almost done cooking...yum! Makes great egg sandwiches, too! I like to slice cherry tomatoes in half instead of using big tomatoes, as the little ones are more dependable flavor-wise all year long. I like to add the tomatoes a few minutes before cooking is done, just so they get a bit cooked and shriveled...just my preference. Oh, and drain, drain, drain that tofu before you use it, as always!!!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  small onion, diced
• 2  tablespoons olive oil
• 1  lb firm tofu, crumbled (extra firm is fine, too)
• 2  garlic cloves, minced
• 2  tablespoons nutritional yeast flakes
• 1  tablespoon tamari
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon turmeric
• 1  teaspoon sage (I like to use dried rubbed sage)
• 1⁄4 teaspoon basil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  medium tomatoes, chopped

Directions

1. In a large saucepan on medium-high heat, saute the onions in oil until translucent.
2. In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
3. Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
4. Toss with tomatoes and serve immediately.