A tasty breakfast idea I got from an Amy’s frozen meal — my husband doesn’t miss eggs after eating this tofu scramble.
In a large skillet over medium heat, saute one onion in a tablespoon of olive oil, add three cloves of garlic and one pound of extra-firm tofu (drained and crumbled). After a few minutes add two to three chopped carrots, a cup of sliced mushrooms, and a small chopped zucchini. Cook until carrots and zucchini are soft and then add a cup of fresh chopped spinach (I used frozen this time), three tablespoons of nutritional yeast, with salt and pepper to taste. Cook a few minutes until flavors are blended and once done, top with fresh grape tomatoes.