½ cup unsweetened almond milk
2 tablespoons nutritional yeast
2 garlic cloves, minced
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon Dijon mustard
¼ teaspoon sea salt, plus more to taste
1 tablespoon extra-virgin olive oil
½ cup diced yellow onion
1 small yellow squash, diced
12 ounces extra-firm tofu, water pressed out and crumbled
1 jarred roasted red bell pepper, diced
Freshly ground black pepper
1 avocado, sliced
Red pepper flakes
8 tortillas, warmed
In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, cumin, mustard, and salt. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, squash, and a few generous pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and red pepper and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook 3 minutes, stirring occasionally, then remove from the heat. Season to taste.
Season the avocado slices with a squeeze of lemon and a pinch of salt and red pepper flakes. Serve alongside the tofu scramble with tortillas and microgreens, if using.
Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.