Vegan Cheesy Tofu Scramble

16 oz package firm tofu, drained and cubed

1 tbsp canola oil

1 onion, diced (red, yellow, or brown)

2 Beyond breakfast sausages

1 tsp garlic, minced (I used bottled garlic)

2 tbsp nutritional yeast 

1/2 tsp turmeric 

1/4 tsp paprika (try smoked paprika next time)

1/4 tsp onion powder 

1/4 tsp vegetable bouillon powder

1/4 tsp garlic powder (optional)

1/8 tsp cayenne pepper (optional)
1/8 tsp kala namak black salt (optional)

1/8 tsp garlic salt (try 1/4 tsp next time)

1/8 tsp black pepper 

1/4 cup water (try 2 tbsp next time)
1 green onion, sliced (about 2 tbsp)

1/4 cup Daiya cheddar shreds

Heat oil in a saucepan over medium heat and add diced onion and sausages 

Reduce heat to low and cover to cook sausages if frozen

Once sausages have softened, cut into 6 pieces each
Stir in garlic and add tofu to pan

In a pyrex measuring cup, whisk nutritional yeast, turmeric, garlic powder, paprika, onion powder, salt, and pepper until combined

Pour water into seasoning mixture and whisk until smooth

Pour broth mixture into the tofu and stir to coat completely

Cook for 2-4 minutes, until tofu is heated through and uniform in color and broth has reduced

Stir in cheddar until melted

Altered from https://youtu.be/moEV0f5esCY