Tofu Scramble

**Ingredients:**

* 1 block extra-firm tofu, drained and pressed

* 1 tablespoon olive oil

* 1/2 onion, chopped

* 1 bell pepper, chopped

* 1 cup mushrooms, sliced

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* 1/2 teaspoon turmeric powder

* 1/4 teaspoon garlic powder

* 1/4 cup nutritional yeast

* 1/4 cup non-dairy milk

**Instructions:**

1. Crumble the tofu into a large skillet over medium heat.

2. Add the olive oil, onion, bell pepper, and mushrooms to the skillet.

3. Cook, stirring occasionally, until the vegetables are soft and the tofu is heated through, about 5 minutes.

4. Season with salt, pepper, turmeric powder, and garlic powder.

5. Stir in the nutritional yeast and non-dairy milk.

6. Cook, stirring constantly, until the mixture is heated through and the nutritional yeast is melted, about 1 minute.

7. Serve immediately.

**Tips:**

* For a more flavorful tofu scramble, you can marinate the tofu in a mixture of soy sauce, garlic powder, onion powder, and turmeric powder for at least 30 minutes before cooking.

* You can add any other vegetables you like to the tofu scramble, such as zucchini, carrots, or tomatoes.

* Tofu scramble can be served on toast, a bagel, or a tortilla. It can also be served over rice or quinoa.

* Tofu scramble can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through.