The Best Summer Time Tofu Scramble - Vegan

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 tablespoons safflower oil
• 1 tablespoon dried onion flakes
• sea salt
• black pepper
• 1/2 medium zucchini (green)
• 1/2 medium yellow squash
• 1/2 medium carrot
• 1 garlic clove
• 5 -6 ounces tofu (1/2 oackage)
• 1 tablespoon soy sauce (shoyu)
• 1 slice sun-dried tomato
• fresh spinach (about 2 small to medium bunches)

Recipe

• 1 heat oil in pan with onion(i reconstituted organic dry minced), salt and pepper over medium heat.
• 2 while heating, chop up zucchini and squash, toss in pan with onioin and s & p mix.
• 3 cut the 1/2 carrot in half, shred one part and chop the other, toss in pan.
• 4 stir a little to make sure nothing is sticking.
• 5 in ice cold water liven up your spinach -- if it's wilted a bit, don't worry (mine was wilted too), it will become crisp in ice cold water, not to mention clean it up too!
• 6 grab your garlic clove and grate it into the pan -- go ahead toss the end in there too!
• 7 grab that piece of sun-dried tomato, put it in a cup of water and micro it for about 30-45 secs -- make it easier to cut and --
• 8 at this time use some, just a bit, of water from softening the tomato to loosen up your pan -- adds great flavor and your not wasting perfectly good water!
• 9 chop up tomato and toss that in the pan too.
• 10 have your tofu pressed of water and ready. crumble up the tofu and put in the center of pan.
• 11 add nutritional yeast (i used about 2 1/2 tbsp -- i like the cheesy texture).
• 12 let sit for about 3-5 min, then stir up for nut. yeast to mix in really good.
• 13 add 1-3 tsp of shoyu sauce.
• 14 continue to cook for about 5 minute.
• 15 run your knife into spinach for a coarse chop, if you want the stems in that is fine (i left a few in myself).
• 16 put the spinach in on top of everything and cover for 2-5 minutes -- it will steam it a bit -- you will be surprised how crisp it stays after having iced it.
• 17 stir up just prior to serving.
• 18 enjoy!