My Tofu Scramble

Every vegan has a preferred scramble. Some go back to a cherished, dog-eared recipe in their favorite cookbook. Others develop their own and either memorize it or write it all down. I've got mine typed up in my Cookin' Crunk recipe binder, ready to go for my cookbook.

I've been eating this scramble for breakfast everyday with Ezekial toast spread with sweet potato butter. The veggies always vary, but this time I used garlic, spinach, and mushrooms.

Since scrambles are a dime a dozen, my recipe's no big secret. I'm gonna share it with ya'll here. I actually call it Cheeze "Eggs" rather than tofu scramble 'cause it contains nooch and reminds me of my mom's cheese eggs (when she'd melt shredded cheddar in my scrambled eggs).

Bianca's Cheeze "Eggs"
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1 lb. extra-firm tofu
1 cup chopped vegetables, optional
3 Tbsp. soymilk
1 tbsp. soy sauce
2 Tbsp. nutritional yeast
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. turmeric
1/2 tsp. dried basil
1/4 tsp. celery salt

Blend soymilk, soy sauce, and spices in a small bowl. Spray a non-stick skillet with cooking spray or use a couple teaspoons of olive oil to sauté veggies (if using) for 3 to 4 minutes. Crumble in tofu and add spice mixture. Cook several minutes until any water from the tofu is absorbed and tofu is hot.

Serves 4 to 5.