Tofu Vegetable Scrambled "Eggs"

For a long time, I have preferred tofu "eggs" to chicken eggs.  This is a great recipe for any time of day.  It's also a great dish to bring to a brunch.  You can use any veggies that you have in your fridge.  I used potatoes, mushrooms, onions, tomato and spinach this time, but have used zucchini and peppers in the past.

Tofu Vegetable Scrambled "Eggs"
Serves 4-6
1 medium potato, cut into 1/2 inch cubes
sprinkle of salt, pepper, paprika, garlic powder
1 t oil

1 t oil
1/2 c chopped onion
8 oz pkg of mushrooms, sliced thin
2 gloves garlic, minced
1 medium tomato, seeded and chopped
2 cups spinach, roughly chopped

1 15 oz package of tofu, drained and crumbled
1 t oil

1 t onion powder
1/2 t turmeric
1/2 t garlic powder
1/4 t salt
1/4 t pepper
3 T nutritional yeast

to taste: salt, pepper, nutritional yeast

Heat oven to 350 degrees.  In a medium roasting pan, toss the potatoes, oil, sprinkle of salt, pepper, paprika, and garlic powder.

Bake for 15 minutes.  Remove from the oven, stir, and bake for 10 more minutes until potatoes are soft and slightly browned.  Remove from oven and set aside.

While the potatoes are cooking, heat 1 t oil in a large pan over medium heat.  Add the onion and mushrooms and saute for 5 minutes, stirring occasionally.  Add the garlic and cook for about 2 more minutes until mushrooms are brown and onions are soft.  Remove from the pan.

Add 1 t oil and add the tofu to the pan.  Turn the heat to medium high.  Cook and stir for 5 minutes, until the tofu is hot.  Add the onion powder, turmeric, garlic powder, salt, pepper, and nutritional yeast.  Stir and cook for an additional 2 minutes.

Add the tomato and spinach and cook for a minute, stirring gently.  Add the mushrooms, onions, garlic, and potatoes.  Mix gently. Taste and add more salt, pepper, or nutritional yeast to taste.