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Savory Scramble

From Farm Where Life is Good

<p>This is a weekend favorite, either for breakfast or dinner. It packs away lots of vegetables and has such a rich diversity of flavors it satisfies the palate.</p>
Source: My brain (Entered by Lara Rasmussen Anderson)
Serves: 2-4 depending on piggyness

1 Tbsp olive oil
1 onion, diced
1 sweet pepper, diced (paprika peppers work nicely)
1 squash/zucchini, sliced or diced
1 tomato, diced
1-2 other vegetables as you please (kale, broccoli, carrot, cauliflower, green bean, mushrooms etc. Add to sauté early if a dense vegetable.
1 # extra-firm tofu, crumbled (just squish it in your fists; cooking is fun!)
1/2 cup soymilk, unflavored
1/2 tsp sea salt
1/4 tsp ground black pepper
1 tsp ground paprika
1 tsp ground tumeric
1 Tbsp fresh or dried parsley, chopped
1-2 sprigs fresh oregano, minced (or 1 tsp dried)
4-5 sprigs fresh thyme, stripped from stem (or ½ tsp dried)
2 cloves garlic, pressed/minced

Step by Step Instructions
  1. Start the sauté with olive oil and onions on medium heat, then add peppers, then squash, then tomato, then other veggies, then tofu.
  2. Meanwhile, mix the soy milk and herbs/spices in a small bowl.
  3. Once the veggies are cooked to your liking, add the seasoning liquid the pan and stir well to coat. Allow to heat thru for 3-4 minutes on medium.
  4. Serve warm with toast and maybe a patty or two of GimmeLean sausage.