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Tomato-Basil Scramble

From Farm Where Life is Good

<p><strong>Have a savory breakfast for dinner</strong>, or just treat yourself and your family to a wonderful Saturday brunch!</p>
Source: Adapted from Big Vegan by Robin Asbell (Entered by Lara Rasmussen Anderson)
Serves: 4

10 oz extra-firm tofu (Wildwood brand is the best!)
3 onions, sliced thin
1/2 red sweet pepper, diced
1/4 cup rolled oats ("old fashioned" not "quick")
1 carrot, grated
2 Tbsp nutritional yeast (great pantry staple, supplying B-vits)
1 Tbsp sherry or rice wine vinegar
1 tsp salt
1 garlic clove, pressed or minced
1 tsp Dijon mustard
1 tsp freshly ground pepper
1/2 tsp turmeric
1 Tbsp olive oil
2-3 tomatoes, chopped
1 cup fresh basil, chopped

Step by Step Instructions
  1. Drain tofu, wrap in a clean kitchen towel and place a cutting board on top to squeeze excess moisture out (overnight is great).
  2. In a large bowl, crush the tofu into crumbles (just hold in your hands and make a fist over and over…kinda fun!). Mix with onions, peppers, oats, carrots, nutritional yeast, vinegar, garlic, mustard, pepper and turmeric.
  3. Heat a cast-iron skillet or nonstick pan over high heat. Allow to heat up; add olive oil to pan. Dump in the tofu mixture and stir-fry over high heat. Stir, scraping the pan until tofu is golden brown in spots. Add the chopped tomatoes and mix well. Remove from heat and add basil, mixing well.
  4. Serve immediately with baguettes spread with tahini paste.