BAM! It's Compassionate Cooking Sundays!
Credit: Todd Friedman/@arthursacres/@vegan_4_the_animals
Ingredients
Avocado oil to spray the grill (We like this 2 and-1 oil and spray dispenser)
Firm tofu crumbled
Two tablespoons of unsweetened almond milk or any other plant-based milk
Sautéed peppers, mushrooms, onions and baby spinach
Sun-dried tomatoes (We like Renna)
Cooked chopped Yukon gold potatoes
1/4 cup (about) of nutritional yeast (We like Frontier)
1/4 teaspoon of turmeric (We like Terrasoul)
Salt and pepper to taste
Top with hot sauce as desired - (We like Siracha)
Instructions
Prep
Chop the potatoes into squares and cook.
Crumble the tofu by using a mandolin slicer or a knife, or crumble with a fork if you don't have a mandolin slicer. Set aside.
Sauté the onions, peppers, baby spinach, and onions.
Cook
Heat the grill, griddle, or wok and spray with oil
Mix together all the ingredients, including the pre-cooked vegetables.
Pour all the ingredients on the grill and scramble away!
Special Notes
A scramble is all about your tastebuds. You really can mix in any ingredients with the tofu crumbles that are your jam!
Compassionate Fun Fact!
Did someone say tofu scramble? Look at these Mo Mo's scrambling for dinner!
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