Vegan Tofu Dinner Scramble

2 tbsp canola oil

1/3 onion, diced

1 Impossible spicy sausage, thawed and diced or 5-10 oz Beyond Steak

16 oz firm tofu

1/4 cup water

2 tbsp nutritional yeast

1/2 tsp garlic salt

1/2 tsp vegetable bouillon powder

1/2 tsp onion powder

1/2 tsp paprika

1 tbsp minced garlic (I used bottled)

1/2 tsp freshly ground pepper

1/4 cup Daiya cheddar shreds

Heat canola oil over medium heat. Cook onion half way, add sausage, and cook until orange oil releases from sausage. 

Cut tofu into two slabs and dice into 16 cubes making 32 cubes. Add to pan and coat in oil. 

In a measuring cup, whisk water, nutritional yeast, garlic salt, bouillon, onion powder, paprika, and minced garlic.

Pour over tofu, mix until incorporated, and cook until some of the mixture is absorbed into the tofu. Grind pepper evenly over tofu, mix in half of the cheddar shreds until melted, top with remaining shreds and cover until melted.

Makes 3-4 cups.