Makes 3 servings

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Ingredients:

• 1 medium-firm tofu (454g)

• 1½ cups coleslaw mix (or your favourite breakfast veggies)

• 1 tbsp olive oil (for cooking)

Egg Sauce Ingredients:

• 3 tbsp nutritional yeast

• 1 tsp turmeric

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black salt (or regular salt, to taste)

• ¼ tsp cayenne pepper (adjust to taste)

• 12 oz (1½ cups) soy milk
   

Directions:

• Prepare the tofu and vegetables:

  • Heat 1 tbsp oil in a pan over medium heat.

  • Add the coleslaw mix (or veggies) to one side of the pan.

  • Crumble the tofu into the other side, leaving some chunks for a scrambled egg-like texture. Cook for 10 minutes, stirring occasionally, until lightly browned.

• Make the egg sauce:

  • In a small bowl, whisk together all the egg sauce ingredients until well combined.

• Combine and cook:

  • Pour the egg sauce into the pan with the tofu and veggies.

  • Stir occasionally and cook for another 5 minutes, or until the mixture reaches your desired consistency.

Serving Suggestions:​

• Pair with ¼ avocado on whole grain toast.

• Enjoy as a filling for a breakfast wrap or alongside roasted potatoes.
   

Storage Tip:

• Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.

Enjoy! 😊