Spicy tofu scramble

 

I've made many different variations of this recipe, but this week I needed to use up some peppers and tomatoes.

Note on tofu: Drain or press to your heart's content. It saves cooking time in this recipe, but my morning laziness usually makes me skip that part.

12-14 ounces tofu, crumbled but still chunky
1/4 cup nutritional yeast
Ground black pepper to taste
1/2 teaspoon turmeric
1 tablespoon soy sauce
2 scallions, sliced
1/2 cup vegan cheddar, shredded

1-2 tablespoons olive oil
1 jalapeño, seeded and diced
1/2 hatch chile, seeded and diced
1 sweet banana pepper, seeded and diced
2 garlic cloves, minced
1 small tomato, diced

Gently heat the olive oil, garlic, and peppers in a small frying pan. Once heated, add the tomatoes (they cook much faster than other veggies). Mix all the other ingredients in a bowl and add the mixture to the pan, cooking about 4-5 minutes, or until most of the excess moisture is gone and the scramble is heated through.

Serve on toast, tortillas, whatever makes you happy. Ketchup and toast make me most happy.