Chili Masala Tofu Scramble.

I made this for breakfast the other day. I didn't have any turmeric, so I left that out, but I added spinach and a little bit of tomato sauce near the end. The recipe I got this from is out of "The Everything Vegan Cookbook." I also didn't use the nutritional yeast, but that's optional also. I topped mine with Sriracha hot sauce, which really complemented the curry.



Ingredients: (serves 2)

• 1 block firm or extra-firm tofu, pressed
• 1 small onion, diced
• 2 cloves garlic, minced (I used 3)
• 2 tablespoons olive oil
• 1 small red chili pepper, minced
• 1 green bell pepper, chopped
• 3/4 cup sliced mushrooms
• 1 tablespoon soy sauce
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 teaspoon nutritional yeast (optional)

1. Cut or crumble tofu into 1-inch cubes.
2. Saute onion and garlic in olive oil for a minute or two, until onions are soft
3. Add tofu, chili pepper, bell pepper, and mushroom, stirring well to combine.
4. Add remaining ingredients, except nutritional yeast, and combine well. Allow to cook until tofu is lightly browned, about 6-8 minutes. *optional* Add as much spinach as desired, and about 2 tablespoons or tomato sauce when there is about 2 minutes left. Stir and cover.
5. Remove from heat and stir in nutritional yeast if desired.