Tofu Scramble

INGREDIENTS

• 1 tbsp avocado oil or sesame oil
• 1/2 medium yellow onion, diced 
• 1/2 cup mushrooms (any variety)
• 1/2 red bell pepper, diced
• 1 tomato, diced 
• 3 cups baby spinach 
• 1 14 ounce container of medium-firm or firm tofu
• 2 tsp low-sodium soy sauce/tamari (or coconut aminos)
• 1 tablespoon nutritional yeast
• ½ tsp ground turmeric
• Sea salt and black pepper to taste
• Optional: black salt for ‘egg-like’ flavour

DIRECTIONS

1. Sauté onion on avocado oil for 5 minutes, until golden. 
2. Add in all other vegetables (except spinach) and sauté for another 5 minutes, until soft. Add water or vegetable broth to keep vegetables from sticking to the pan (one tablespoon at a time).
3. Add baby spinach and let it wilt in the pan.
4. Add the salt and pepper to taste, pepper, turmeric, tamari/soy sauce/coconut aminos, and nutritional yeast to the pan, and cook for another minute. 
5. Serve with sweet potato or potato hash and avocado toast (avocado, lemon juice, sea salt, pepper).