Garden Vegetable Scramble
1 tablespoon water or vegetable stock
¾ cup yellow onion, minced
¾ cup mushrooms, thinly sliced
14 ounce extra-firm or superfirm tofu, crumbled large
½ teaspoon turmeric powder
¼ teaspoon paprika
1 tablespoon garlic, minced
½ cup tomatoes, small dice
1 cup spinach, arugula or kale, chopped
1 tablespoon nutritional yeast
1 teaspoon wheat-free tamari or soy sauce, or to taste
Pinch cayenne pepper
Sea salt and black pepper to taste"
1. Place the water in a large sauté pan over medium-high heat. Add the onion and cook until soft, approximately 3 minutes, stirring frequently. Add mushrooms and cook for 5 minutes, stirring frequently, and adding small amounts of water or vegetable stock if necessary to prevent sticking
2. Add the tofu, turmeric, paprika, and garlic. Cook for 5 minutes, stirring frequently.
3. Add the tomatoes, and spinach and cook for 5 minutes, stirring frequently. Add the remaining ingredients, stir well, and serve immediately.