Tofu Scramble with Breakfast Sausage

Cook Time 10 minutes

Yield 8 servings

Ingredients:

• 1 pack of Nutcase Vegan Breakfast

• 1 bell pepper, diced

• 1/2 cup diced vegetables of choice, such as onion, zucchini, mushrooms, or carrot

• 1 tbsp minced garlic

• 16 oz tofu, firm

• optional: 1 tbsp nutritional yeast

• 1 tsp each: curry powder and onion powder

• 1/2 tsp ground turmeric

• 1/2 tsp salt, and pinch of black pepper if desired

• optional handful spinach or kale

• avocado slices for garnish

Grease a nonstick pan, or add a little oil to prevent sticking. Cook breakfast sausage either in patties or chop up into small bite sized pieces. Also option to cook breakfast sausage in oven or air fryer. Put to the side. Sauté the vegetables and garlic over medium heat until lightly browned. Drain the tofu, then add it to the pan. If using firm tofu, break it up with a spatula (silken tofu will break up on its own as you stir). Add the spices and salt. Continue to cook—stirring occasionally—until the tofu is hot and extra liquid has evaporated so it looks like scrambled eggs. Stir in the spinach until it wilts, then serve with toast, home fries, sliced avocado, salsa or hot sauce, a sprinkle of black pepper and nutritional yeast, or whatever you wish. Serve with breakfast patties and enjoy!