Tofu Scramble

This morning was super busy. I managed to drink my usual couple (2 or 3 or 4..?) cups of coffee while getting some errands done (bike ride, farmers market, Whole Foods, re-arranging cabinet items, pizza dough making, etc). Sometime around noon I realized I hadn't eaten a thing yet, and man was I starving. I decided to whip up a quick tofu scramble with my recently purchased Daiya pepperjack shreds!! (Which are by the way, amazing!)

Tofu Scramble

• 1 spring onion, roughly chopped
• 5 mushrooms, sliced
• 1/2 block extra firm tofu, drained but not pressed
• tumeric to taste
• garlic powder to taste
• salt & pepper to taste
• Daiya shreds (optional)

Lightly spray a large pan with cooking spray and quickly saute the onions and mushrooms over medium high heat about 3-5 minutes. Crumble tofu into the pan and give it a quick mix. Don't worry about the liquid from the tofu, you need that moisture in the pan. Generously sprinkle with tumeric (Really no measuring needed here. I like a lot, so use your own judgement and taste buds. Don't trust yourself? Just use a teaspoon or so). Add garlic powder to taste (or about 1/2 teaspoon) and sprinkle with salt and pepper. Cook for about 3-5 minutes or until most of the moisture has cooked down. If using, sprinkle Daiya shreds on top of the tofu and turn the heat off. Turn once or twice just to melt the shreds. I made my scramble into a burrito with an Ezekiel wrap and topped with lots of yummy salsa.

"Because people like to say salsa."