In the Key of K

1 16 or 12oz brick of tofu
1/3 cup nutritional yeast
1/2-3/4 cup plant milk (unsweetened)
1 tbsp yellow mustard
1-2 tsp garlic powder
1/4 tsp turmeric
1 tsp salt
1/2 tsp black pepper

Optional add-ins:

• a couple of fist fulls of Kale or spinnach
• a little veggie sausage crumble, probably 4 or 6 ounces
• sauté some onions and/or bell peppers before you add the tofu

I have been eating tofu for nearly 30 years. Don’t waste your time pressing tofu. It almost never makes a difference. If you really need to get the water out freeze and thaw it or microwave it but, honestly, I don’t fool with any of that. I do the freeze method sometimes because it DRASTICALLY changes the texture. But for stir fries or scrambles like this? Nope. Pour off the water set the brick in a pan (lightly oil the pan if you like) and squish the middle to crumble it up. Use a wooden spoon to thoroughly crumble it up. Cook it to warm it up and cook out some water. Sometimes I cook it to brown it up but that isn’t necessary. while that’s working, make the sauce.

Combine the rest of the ingredients in a bowl and mix it together. Start with 1/2 cup of plant milk. Taste it. You may need to add a bit more salt and garlic powder. If it’s too thick add a bit more plant milk.

Once the tofu is how you want it, add the sauce mixture and stir it up. If it’s watery cook it until it thickens up a bit.

Serve with breakfast potatoes, veggie sausages, and toast!