5 Minute Tofu Scramble

(serves 2)
1/2 block firm tofu
1 T vegan butter or olive oil
pinch asofoetida (hing) or a little garlic and green onions chopped
1/4 tsp turmeric
1/4 tsp paprika
1/2 tomato, chopped
1/2 red pepper, chopped
1 carrot, grated
a few mushrooms
handful baby spinach
1T tamari or soy sauce
2 T nutritional yeast
a little almond milk or water
salt and freshly ground pepper
Drain tofu and dry with paper towel
with clean hands, crumble it into small pieces and set aside
Heat a medium saucepan over medium heat and add butter or oil
Add your onions and garlic if using and cook 2-3 mins
Add red pepper, mushrooms and then Add tofu, paprika, asafoetida, turmeric and cook for a couple of minutes.
Add your carrot, soy sauce and tomato, turn heat to medium low and cook until veggies are soft and a little saucey.
Add a little almond milk if necessary to kep moisture in the dish
Add nutritional yeast and season with salt and pepper and serve alone, or with toast for an easy mid week meal or hashbrowns for a big sunday breakfast!
*Feel free to substitute any veggies you have in the fridge. Even potato works a treat if you cook it before adding to your scramble. Experiment with flavour combos of your choosing too!