Eggless Breakfast Scramble

I was chatting on FaceBook with my cousin Christina last night, and we were discussing my blog. It was then that it dawned on me that I have not posted a single tofu recipe! That must change for sure. :-)

I make this scramble for my son Gabi, who is allergic to eggs. He likes to eat it as breakfast taco filling on flour tortillas.

The big elephant in the room here is the nutritional yeast. Do not be intimidated by it. It is merely a flaky, yeasty-smelling concoction. Very boring by itself, but it really adds a lot of great substantial backdrop flavors to this dish. I find it in the bulk section at Whole Foods. Don't beat yourself up if you can't find it, though. Just add something more mainstream instead... like garlic powder, chopped up olives, salsa, or parm cheese... whatever... this recipe is really forgiving.

Eggless Breakfast Scramble

12 oz tofu (silken is best here, but whatever tofu is fine)
1 tablespoon canola oil
1 teaspoon Goya seasoning (turmeric or curry powder would work also)
1 tablespoon dried onion flakes (or onion powder)
1 tablespoon dried nutritional yeast flakes
1-3 tablespoons water
1 cup frozen hash brown potatoes, thawed
3/4 cup shredded cheese (I like sharp cheddar for this)
salt and pepper to taste

1- Crumble the tofu with a fork.
2- Heat oil in a skillet over medium-high heat. Add tofu and cook while occassionally tossing with a metal spoon until the tofu starts to get golden brown.
3- Add seasoning, onion and nutritional yeast and toss until well combined. If the tofu starts to stick to the pan, add a bit of the water and scrape the bottom of the pan.
4- Add potatoes and cook until potatoes are heated through.
5- Add cheese and salt and pepper and toss to combine. Serve.