1 pound regular tofu - firm
6 Tablespoons nutritional yeast
2 Tablespoons Bragg Liquid Aminos
1/2 teaspoon garlic granules (or powder), or to taste
1/2 teaspoon onion granules (or powder), or to taste
turmeric (1/4 to 1/2 tsp. -- for color))
1/2 teaspoon sea salt
1-2 Tablespoon extra-virgin olive oil
1/4 cup sunflower seeds
1 small yellow onion, chopped
2-3 cloves garlic, chopped
green onions, chopped
1 organic bell pepper (red, green, yellow
or orange), chopped
1 cup shredded non-dairy cheddar or monterey
jack cheese -- I like Follow Your Heart (optional)
asparagus, lightly steamed
1. Drain and mash tofu. Mix with nutritional yeast, Bragg's, garlic
and onion granules, turmeric, and salt. Set aside.
2. In a
large skillet, heat olive oil over medium heat. Add sunflower seeds
and cook for a few minutes, stirring occasionally. Add onion,
garlic, green onions, and bell pepper. Cover and steam veggies until
slightly tender (approx. 5 minutes), stirring occasionally.
3. Remove cover, push veggies to one side and add tofu mixture to
1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu
mixture to the other half of the pan. Smooth veggies over the top.
Flatten with a spatula, and let cook over medium heat until browned
on underside (5-10 minutes, or more). Flip with a spatula, and
continue to cook until browned on the underside. Repeat this step
until cooked to your preference.
4. Turn heat to very low.
Cover scrambled tofu with cheese, place cover on skillet, and allow
5. Plate, cover with asparagus spears. Serve.
Your question and comments are welcome