⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 block (14 oz) Firm or extra-firm tofu
• 1/2 cup, grated Carrot
• 1/2 cup, grated Zucchini
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 tablespoon Olive oil or other cooking oil
• 2 tablespoons Vegan parmesan cheese

📖 Instructions

1. Crumble the tofu into a large bowl. I like to use my hands for this—it's strangely satisfying!
2. Grate the carrots and zucchini. If you're feeling lazy (like me sometimes!), just use a box grater. It's all good.
3. Add the nutritional yeast, garlic powder, onion powder, turmeric, salt, and black pepper to the bowl with the crumbled tofu. Mix everything together until the tofu is evenly coated.
4. Heat a large skillet or frying pan over medium heat. Add a tablespoon of olive oil or your preferred cooking oil. Let it heat up for a minute.
5. Add the tofu mixture to the heated skillet. Spread it out evenly. Cook, stirring occasionally, for about 10-15 minutes, or until the tofu is golden brown and crispy. Don't be afraid to get a little bit crispy on the edges.
6. Stir in the grated carrots and zucchini during the last 5 minutes of cooking. These will cook pretty quickly, so don't overcook them. They should still have a little bit of bite.
7. Once the tofu and vegetables are cooked, remove the pan from the heat. Sprinkle generously with vegan parmesan cheese. The more, the merrier!
8. Serve immediately and enjoy! Pair it with some toast or a side salad for a complete and satisfying meal. Or just eat it straight up--I won't judge!

📝 Notes

• For a creamier scramble, add a splash of plant-based milk or cream at the end.
• Don't be afraid to experiment with different spices and seasonings to personalize your scramble!