This easy, quick, savory breakfast or brunch entrée is packed with nutrients and antioxidants. A crowd favorite.

Ingredients

1 14 oz. package extra firm tofu
3 cups chopped fresh vegetables:
-Broccoli florets
-Mushrooms
-Tomato
-Bell pepper
-or your other favorites
1 packed cup (or more) raw dark leafy greens – e.g., baby kale or Swiss chard
1 Tbsp. fresh chives, finely chopped
1/2 fresh serrano or Fresno hot chili pepper, seeded and finely diced (optional but recommended)
2 tsp. turmeric
1 tsp. sea salt
1 tsp. freshly ground black pepper
1/2 tsp. ground cumin
1 Tbsp. tamari or soy sauce
1 Tbsp. olive oil
1/2 c. vegan cheddar cheese shreds (e.g., Daiya)

Directions

Wash, trim and chop the vegetables into small bite sized pieces. Wash and dry greens, removing any thick stems and chopping into salad sized pieces, if needed. (I like baby kale because you don’t have to do either of those steps). Place all the prepped vegetables (including chives and hot pepper, if using) into a large mixing bowl.

Drain tofu, then, using your hands, squeeze out most of the excess water. Crumble tofu on top of vegetables in mixing bowl.

In a small bowl, mix together dry seasonings. Sprinkle seasoning over vegetables and tofu, then add tamari or soy sauce.  Using tongs, toss vegetables, tofu and seasonings until well combined.

In a large, heavy-bottomed skillet or wok pan, heat the oil over medium to medium-high heat, then add scramble mixture to pan. Stirring frequently, cook for 9 to 10 minutes, until bubbly and vegetables are just cooked through and greens are wilted. Remove from heat, stir in vegan cheese, and allow to stand for a few minutes before serving.

Serves 4 to 6.